Title: Tortellini Broccoli Salad
Categories: Broccoli, Carrots, Pasta/noodl, Salads, Salads - ma
Yield: 4 Servings

7 oz Pkg. cheese-filled tricolor
-tortellini; * see below
Balsamic Vinaigrette; (see
-below)
1 md Carrot; sliced, 1/2 cup
1/2 c Cherry tomatoes; quartered
2 c Broccoli flowerets
2 md Green onions; sliced/1/4 cup
Lettuce leaves; if desired

Cook and drain tortellini as directed on package. Rinse with cold water,
drain. Prepare Balsamic Vinaigrette. Mix carrot, tomatoes, broccoli, onions
and vinaigrette in large glass or plastic bowl. Add tortellini; toss until
evenly coated. Cover and refrigerate at least 1 hour to blend flavors.
Serve on lettuce leaves

Balsamic Vinaigrette: 1/4 cup balsamic or cider vinegar 1 Tbsp. chopped
fresh basil or 1 tsp. dried 2 Tbsp. olive or vegetable oil
1/4 tsp. paprika
1/8 tsp. salt 1 clove garlic, finely chopped

Shake all ingredients in tightly covered container.

*I had one color cheese tortellini and used that.

Makes 4 servings..

Per serving: 300 calories, 12 grams fat, 35 mg. cholesterol, 560 mg.
sodium, 41 grams carbohydrates, 10 grams protein Diet Exchanges: 2 1/2
starch, 1/2 vegetable, 2 fat MC formatting and posted on Kitmailbox 5-17-98
by bobbi744@acd.net ICQ #12099523 NOTES
: Delicious. Serves 6 to 8 as a side dish.

Recipe by: Betty Crocker Easy Salad and Desserts cookbook

Posted to KitMailbox Digest by Roberta Banghart on May
16, 1998