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DIJON TORTELLINI SALAD

3/4 c. vegetable oil

3/4 c. red wine vinegar

1 c. Grey Poupon Dijon mustard

1/2 c. light cream or Half and Half

2 cloves garlic, minced

2 lbs. meat filled tortellini, cooked and cooled

5 c. chopped broccoli, blanched

2 1/2 c. chopped seeded tomatoes

1/3 c. sliced scallions

Mixed salad greens

2 tsp. Italian seasonings

In blender or food processor, blend oil, vinegar, mustard, cream, Italian seasonings and garlic until thoroughly combined. In large bowl, combine tortellini, broccoli, tomatoes and scallions. Add dressing tossing to coat well. Cover; chill several hours or overnight to blend flavors. Serve on a bed of salad greens of your choice

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1 lb uncooked dry cheese-filled egg tortellini

1/3 cup olive oil or vegetable oil

1/4 cup balsamic vinegar

2 tablespoons chopped fresh basil (or 2 tsp dried basil)

1 tablespoon grated parmesan cheese

1/8 teaspoon pepper

1 package cherry tomatoes, halved

1 head lettuce, chopped

Cook tortellini as directed on package. Drain and rinse with cold water.

Mix remaining ingredients except tomatoes and lettuce in a medium bowl.

Add tortellini and tomatoes, and toss until well combined. Cover and refrigerate at least 2 hours.

Toss again before serving with additional parmesan cheese. Serve over lettuce.

Tortellini Salad

Prep Time: 15 min

Total Time: 3 hr 15 min

Makes: 8 servings, 1 cup each

1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix

1/2 cup KRAFT Mayo Real Mayonnaise

1/4 cup white wine vinegar

3 Tbsp. water

2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained (2-1/2 cups)

2 cups sugar snap peas, halved

1 cup shredded carrots

COMBINE salad dressing mix, mayo, vinegar and water in large bowl.

ADD remaining ingredients; toss to coat. Cover.

REFRIGERATE several hours or until chilled.

ITALIAN TORTELLINI SALAD

2 c. loose - pack frozen mixed broccoli, carrots & cauliflower

4 oz. mozzarella cheese

1 (2 1/4 oz.) can sliced pitted olives

4 c. torn salad greens

2 c. cooked, cheese tortellini

1 (3 1/2 oz.) pkg. sliced pepperoni

Italian dressing (optional)

Place frozen vegetables in colander. Run hot water over vegetables just until thawed. Drain well.

While vegetables are draining, cut cheese into 1/2 inch cubes. Drain olives. For salad, in large bowl combine drained vegetables, cheese cubes, olives, salad greens, tortellini (drained) and pepperoni. Toss lightly and add enough Italian dressing to coat. Makes 4 servings

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