Yield: 6 servings
|7 ounces||Package frozen cheese tortellini|
|1 small||Sweet red pepper cut in bite-size strips|
|1 cup||Broccoli flowerets|
|¾ cup||Thinly sliced carrot|
|3 tablespoons||Snipped fresh basil|
|2 tablespoons||Grated Parmesan cheese|
|1||Garlic clove; minced|
|¼ cup||Pine nuts|
Cook pasta according to package directions. Drain, rinse with cold water, and drain again.
Combine pasta, sweet red pepper, broccoli and carrot. Stir together the mayonnaise, snipped basil, Parmesan, milk, pepper and garlic. Add to pasta mixture; toss. Cover and chill up to 24 hours. Just before serving, stir in the pine nuts. From "A Basil Bouquet" article in "Country Gardens" magazine. Fall 1993. Pg. 121. Sent to me by my friend Joyce Shillings of Port Lavaca, TX. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-19-94