Deli-Style Pasta Salad

Ideal for everything from a quick supper to a block party feast, this tortellini and veggie salad goes together in just minutes.

8 or 9 ounces frozen or refrigerated cheese-filled tortellini
1 1/2 cups broccoli florets
1  large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon {dried Italian seasoning}, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon ground {black pepper}
1/8 teaspoon garlic powder
1  medium red or yellow sweet pepper, cut into thin, bite-size strips
 fresh chives with blossoms (optional)
In a large saucepan cook tortellini according to package directions, except omit any oil or salt and add broccoli and carrot for the last 3 minutes of cooking. Drain tortellini and vegetables. Rinse with cold water; drain again.

Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.

In a large bowl combine the tortellini mixture and sweet pepper. Shake dressing. Pour over tortellini mixture; toss gently to coat.

To serve, divide among 4 dinner plates. If desired, garnish with fresh chives.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 10 min

Servings: 4

Recipe By: Carrie Holcolmb

From:  Easy Dinners Vegetarian
Used with permission of Published by Meredith Books

Nutrition Facts
As prepared, each serving contains 305 calories, 12g total fat, 30mg cholesterol, 315mg sodium, 41g total carbohydrate and 13g protein.