Broccoli Tortellini Salad

• 1 package (16 ounces) frozen cheese tortellini
• 2 cups julienned carrots
• 3-1/2 cups broccoli florets
• 1 to 2 tablespoons chopped green onions
• 1/2 cup olive oil
• 3 tablespoons cider or red wine viengar
• 3 tablespoons minced fresh parsley
• 4-1/2 teaspoons Dijon mustard
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 to 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 3 garlic cloves, minced

1. Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

frozen cheese tortellini, carrots, broccoli florets, green onions, olive oil, cider, fresh parsley, mustard, fresh basil, thyme, salt, pepper, garlic

Taken from www.tasteofhome.com/recipes/broccoli-tortellini-salad/ (may not work)