Tortellini With No-Cook Tomato Sauce

• 2 (9 oz.) pkg. cheese stuffed tortellini
• 1 lb. tomatoes
• 5 to 6 sprigs fresh basil
• 6 to 8 sprigs fresh parsley
• 1 large clove garlic
• 3 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 1/8 tsp. salt
• 1/8 tsp. ground pepper
• grated Romano or Parmesan cheese

1. In deep, 4-quart saucepan over high heat, bring 2 quarts water to boil; add tortellini.
2. Cook 8 minutes, stirring occasionally until tender.
3. Meanwhile, cut tomatoes into 1/4-inch dices, place in large bowl.
4. Finely chop basil and parsley; crush garlic.
5. Add herbs and garlic to bowl with tomatoes.
6. Gently stir in oil, vinegar, salt and pepper to mix well.
7. Drain tortellini and toss with tomato mixture.
8. Serve with grated Romano or Parmesan cheese.

tortellini, tomatoes, basil, parsley, clove garlic, olive oil, balsamic vinegar, salt, ground pepper, romano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285351 (may not work)