Basil Tortellini Salad
- 1 7-ounce package frozen cheese tortellini or 3 1/2 ounces (2 cups) refrigerated cheese-filled tortellini
- 1 small red sweet pepper, cut into bite-sized pieces
- 1 cup broccoli florets
- 3/4 cup carrot, thinly sliced
- 1/2 cup mayonnaise or salad dressing
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1 tablespoon milk
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 1/4 cup pine nuts or chopped walnuts, toasted
Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a large mixing bowl combine pasta, sweet pepper, broccoli, and carrot.
For dressing, in a small bowl stir together the mayonnaise or salad dressing, Parmesan cheese, basil, milk, pepper, and garlic. Pour the dressing over the pasta mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours.
Before serving, stir in nuts and if necessary, more milk to moisten. Makes 6 side-dish servings.