Tortellini-Vegetable Salad Recipe

1      Reviews by:    Anne Albert   Tortellini-Vegetable Salad Recipe creates a salad with mixed salad greens, mushrooms, red sweet pepper, tortellini and basil then drizzles with a dressing of wine vinegar, olive oil, sugar and garlic in making this delicious salad recipe. 6713

INGREDIENTS

• 1 9-ounce package refrigerated cheese tortellini
• 1/2 cup white wine vinegar or white vinegar
• 2 tablespoons water
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 6 cups torn mixed salad greens
• 1 1/2 cups sliced fresh mushrooms
• 1 medium yellow or red sweet pepper, cut into bite-size strips (1 cup)
• 1/4 cup snipped fresh basil
• 1/2 cup fat-free toasted garlic-and-onion croutons

DIRECTIONS

• Cook pasta according to package directions, except omit any oil or salt; drain. Rinse with cold water; drain again.
• Meanwhile, for vinaigrette. in a screw-top jar combine vinegar, water, olive oil, sugar, garlic, and black pepper. Cover and shake well.
• In a very large bowl combine salad greens, mushrooms, sweet pepper, basil, and cooked pasta. Add vinaigrette; toss gently to coat.
• Divide the pasta mixture among salad bowls or plates. Top with the croutons. Makes 4 servings.