We love cheese tortellini around here…
8 oz. cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 carrot, thinly sliced
1/4 cup white wine vinegar
2 T olive oil
1 tspn. dried Italian seasoning
1 tspn. Dijon mustard
1/4 tspn black pepper
1/8 tspn garlic powder
1 bell pepper, chopped
In a large saucepan, cook pasta according to package directions omitting any oil or salt. Add broccoli and carrot the last three minutes of cooking. Rinse with cold water; drain again.
For dressing, is a separate bowl, whisk together vinegar, Italian seasoning, mustard, black pepper, and garlic powder.
In a large bowl, combine pasta, bell pepper and dressing. Toss gently to coat.