Springtime Pasta Salad

• 2 packages (10 Oz. Size) Spinach Tortellini
• 3 cups Zucchini, Diced Into Bite Size Pieces
• 2 cups Green Beans, Cut Into Bite Size Pieces
• 1 Tablespoon Garlic Infused Olive Oil
• 2 cups Cherry Tomatoes, Cut In Half
• 1/4 cups Red Onion, Sliced Thin
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Pepper
• 10 leaves Basil, Sliced Thin
• 1-1/2 Tablespoon Oregano, Sliced Thin
• FOR THE DRESSING:
• 1/4 cubes Balsamic Vinegar
• 1 teaspoon Garlic, Minced
• 1 teaspoon Dijon Mustard
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 cups Parmesan Cheese

1. Cook tortellini according to package directions. Four minutes before the pasta is done, add zucchini and green beans. Cook until pasta is tender. Pour into a bowl, and add garlic-infused olive oil. Let the pasta cool.
2. Add cherry tomatoes, onion, salt, pepper, basil leaves and oregano to pasta and mix well.
3. To make the dressing, in a bowl add balsamic vinegar, garlic, mustard and olive oil and whisk until combined. Pour over pasta salad; mix well. Top salad with Parmesan cheese.
4. Refrigerate until ready to serve.

tortellini, zucchini, green beans, garlic, cherry tomatoes, ubc, salt, ground pepper, basil, oregano, dressing, ubc, garlic, dijon mustard, olive oil, ubc

Taken from tastykitchen.com/recipes/salads/springtime-pasta-salad/ (may not work)