Deli-Style Pasta Salad

Deli-Style Pasta Salad
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  1. 1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
  2. 1 1/2 cups broccoli flowerets
  3. 1 large carrot, thinly sliced
  4. 1/4 cup white wine vinegar
  5. 2 tablespoons olive oil
  6. 1 teaspoon dried Italian seasoning, crushed
  7. 1 teaspoon Dijon-style mustard
  8. 1/4 teaspoon black pepper
  9. 1/8 teaspoon garlic powder
  10. 1 medium red or yellow sweet pepper, cut into thin strips
  1. In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
  2. Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.
  3. In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat.