Tortellini Salad

• 2 tablespoons snipped fresh basil (or 1 teaspoon dried basil)
• 4 teaspoons powdered fruit pectin
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 14 teaspoon pepper
• 13 cup water
• 2 tablespoons white wine vinegar (or rice wine vinegar)
• 1 (9 ounce) packagerefrigerated tortellini (light garlic and cheese)
• 3 cups broccoli florets
• 1 cup sliced carrot
• 14 cup sliced green onion
• 1 large tomatoes, chopped
• 1 cup fresh snow pea pods, halved
• 4 lettuce leaves

1. To make the dressing: stir together the basil, pectin, mustard, garlic, sugar, and pepper in a small bowl.
2. Stir in water and vinegar; cover and chill 30 minutes (at least).
3. Cook tortellini by following the package directions (except omit oil).
4. Add in the broccoli and carrots during the last 3 minutes of cooking.
5. Drain; rinse with cold running water; drain again.
6. In a serving bowl combine the pasta mixture and green onions; drizzle with dressing.
7. Toss to coat; cover and chill 2-24 hours.
8. To serve: gently stir in the tomato and pea pods; adjust seasoning to taste.
9. Line four salad plates with lettuce leaves; top with pasta mixture.

fresh basil, powdered fruit pectin, mustard, garlic, sugar, pepper, water, white wine vinegar, tortellini, broccoli florets, carrot, green onion, tomatoes, fresh snow

Taken from www.food.com/recipe/tortellini-salad-147304 (may not work)