TORTELLINI SALAD
| Dressing | |
| 2 Tbsp. white wine vinegar | 2 cloves garlic, chopped |
| 2 Tbsp. lemon juice | 2 tsp. salt |
| 1 Tbsp. Dijon mustard | 2 tsp. black pepper |
| 2 cups olive oil (extra virgin is best) |
Mix all above ingredients together in blender until creamy. Set aside. Meanwhile cook 1 bag or box of cheese filled tortellini (frozen or dry type), 2 cups frozen broccoli florets or cut green beans, 1 sweet chopped red bell pepper, and 1 cup pine nuts. Mix remaining ingredients and toss with dressing. Best served at room temperature. Lasts 2-3 days in refrigerator. Serves 4.
