MY FAVORITE PASTA SALAD... and did I say healthy?

    
                A meal in itself with a great loaf of bread (and a glass of wine?).

                   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. 

TAKE a LOOK: