Basil Tortellini Salad

1  9 oz. pkg. refrigerated cheese tortellini

1 small red pepper, cut into bite-size strips

1 cup broccoli florets

3/4 cup thinly sliced carrot

1/2 cup mayonaise or salad dressing

2 T. grated parmesan cheese

3 T. snipped fresh parsley

1 T. milk

1/2 tsp. ground black pepper

1 clove minced garlic

2 T. pine nuts or chopped walnuts (optional)

milk (optional)

Cook pasta according to package directions.  Drain pasta, rinse with cold water, drain again.

Combine pasta, sweet pepper, broccoli and carrot

For dressing – stir together mayo, parmesan cheese, basil, milk, black pepper and garlic.

Pour dressing over the pasta mixture. 

Toss lightly to coat.

Cover and chill for 4 – 24 hours.

Before serving, stir in nuts.  If necessary, add milk to moisten.

Makes 6 servings.  Double for a family dinner.

Recipe Source:  Tami Allred