Friday, September 7, 2007

Tortellini in Basil-Balsamic Vinaigrette

1 package (9 oz.) refrigerated tricolor cheese-filled tortellini
Basil Balsamic Vinaigrette (see below)
1 med. carrot, sliced
2 c. broccoli flowerets
2 med. green onions, sliced
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
Make Basil-Balsamic Vinaigrette in large bowl. Stir in carrot, broccoli and green onions. Stir in tortellini.
Basil-Balsamic Vinaigrette:
1/4 c. balsamic or cider vinegar
1 Tbsp. chopped fresh basil leaves or 1 tsp. dried basil leaves
2 Tbsp. olive oil
1/4 tsp. paprika
1/8 tsp. salt
1 garlic clove, finely chopped
Mix all ingredients.

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