Tortellini

• 1/2 lb fresh hazelnut Tortellini & 1 /2 lb fresh pesto tortellini
• 5 large green onions, sliced
• 1/2 cup fresh grated Romano & parmesan cheese
• 1 cup toasted pine nuts
• 2 tablespoons fresh chopped basil
• fresh ground pepper
• 1 red bell pepper, sliced
• DRESSING
• 2 cloves garlic, minced
• 1 teaspoon finely chopped onion
• 1 1/2 tablespoons Dijonnaise
• 1/4 cup Red vine vinegar
• 3/4 cup salad oil
• 1/2 teaspoon dried oregano 1/2 teaspoon salt

1. Cook, drain and cool tortellini. Add the following to a large bowl: tortellini, green onions, Romano & Parmesan cheese, pine nuts, basil, pepper & red bell pepper.
2. In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently. Cover; refrigerate 2-3 hours to blend flavors.

fresh hazelnut tortellini, green onions, fresh grated romano, nuts, basil, fresh ground pepper, red bell pepper, dressing, garlic, onion, dijonnaise, red vine vinegar, salad oil, salt

Taken from www.epicurious.com/recipes/member/views/tortellini-1205942 (may not work)