FRIDAY NIGHT DINNER Salad of Tortellini with Vegetables

             TORTELLINI and VEGETABLES with VINAIGRETTE

1 pound cheese or meat-filled tortellini
2 cups broccoli flowerets
1 1/4 cups finely julienned carrots
1 1/2 tablespoons thinly-sliced scallion
6 tablespoons olive oil
2 tablespoons plus one teaspoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons minced parsley
2 teaspoons minced fresh basil or 1/8 teaspoon dried
1 1/2 teaspoon fresh thyme or 1/4 teaspoon dried
1 teaspoon minced garlic
1/2 teaspoon salt
freshly ground pepper

1.  Cook tortellini; Drain immediately and rinse under cool running water.  Drain well.  Reserve in large bowl.
2.  Steam broccoli about 3 minutes.  Drain.  Rinse under cold water.  Steam carrots, about 1 minute.  Rinse under cold water.  Add broccoli, carrots and scallions to tortellini.
3.  Whisk oil, vinegar and mustard in a bowl.  Whisk in herbs and seasonings.  Pour vinaigrette over salad; toss gently to mix.  Refrigerate, covered, at least 2 hours.  Remove from refrigerator at least 2 hours before serving.