Tortellini in balsamic vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Refrigerated tr-color cheese-filled tortellini (9 ounces) |
| 1 | medium | Carrot; sliced |
| 2 | cups | Broccoli flowerets |
| 2 | Green onions; sliced | |
| ¼ | cup | Balsamic vinegar OR cider vinegar |
| 1 | tablespoon | Fresh basil; chopped, OR |
| 1 | teaspoon | Dried basil |
| 2 | tablespoons | Olive oil |
| ¼ | teaspoon | Paprika |
| ⅛ | teaspoon | Salt |
| 1 | Clove garlic; crushed | |
Directions
BALSAMIC VINAIGRETTE
To prepare vinaigrette, mix all vinaigrette ingredients in a large bowl.
Cook and drain tortellini as directed on package. Rinse with cold water, drain.
Stir carrot, broccoli and onions into vinaigrette. Add tortellini, toss to coat evenly.
Recipe by: Magazine Posted to MC-Recipe Digest V1 #696 by Creedenite@... on Jul 29, 1997