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.