Broccoli Tortellini Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This tried-and-true salad is simple to toss together and convenient since you make it ahead, reports May Sisk Hazlet, New Jersey. Now that my husband and I are retired, we travel a lot and enjoy having more time for family and hobbies. Ingredients:
1 package (16 ounces) frozen cheese tortellini |
2 cups julienned carrots |
3-1/2 cups broccoli florets |
1 to 2 tablespoons chopped green onions |
dressing: |
1/2 cup olive oil |
3 tablespoons cider or red wine viengar |
3 tablespoons minced fresh parsley |
4-1/2 teaspoons dijon mustard |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1 to 1-1/4 teaspoons salt |
1/2 teaspoon pepper |
3 garlic cloves, minced |
Directions:
1. Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 8 servings.
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