Categories: Broccoli, July2012, Pasta, Peas

Ingredients

• • 1 pound cheese filled tortellini
• • 2 cups broccoli florets
• • 2 carrots, finely julienned
• • 1 cup of frozen peas, defrosted
• • handful of chopped scallions
• • 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
• • 1 1/2 teaspoon fresh thyme
• • 1 teaspoon minced garlic
• • 1/2 teaspoon sea salt
• • freshly ground pepper

Directions

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.

4. I made this 3 hours ahead and left it on the counter at room temperature so the vinaigrette had time to mingle.

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