110 oz packagecheese tortellinigluten-free, if desired
2cupszucchinigrilled and diced
2cupswhite kidney (cannellini) beansrinsed and drained
1cuptomatoescherry; halved
1/4cupparmesan cheeseshredded
salt and pepperto taste
Basil Vinaigrette:
1/4cupbasilfresh; leaves, lightly packed
1 1/2tbspwhite wine vinegar
1tbspolive oil
1tbsphoney
1tbspwater
1tspmustardDijon
1/2tspgarlicminced
salt and pepperto taste
Instructions
Pasta Salad:
Cook the tortellini according to package instructions. Rinse under cold water, drain and place into a serving bowl.
dd in the remaining ingredients along with the basil vinaigrette and toss together until coated. Taste for seasoning then serve immediately or cover and refrigerate until ready to serve.
If you plan to make this in advance, wait until just before serving to add the vinaigrette.
Basil Vinaigrette:
Put all of the ingredients for the vinaigrette in a blender and blend until smooth. Taste for seasoning and set aside.