Basil Tortellini Salad

June 2009: Picnic Foods

1 9-ounce package refrigerated cheese tortellini
1 small red sweet pepper, cut into bite-size strips
1 cup broccoli florets
¾ cup thinly sliced carrot ( 1 large)
2 Tablespoons grated parmesan cheese
½ cup mayonnaise or salad dressing
3 tablespoons snipped fresh basil
1 Tablespoon milk
½ teaspoon freshly ground black pepper
1 clove garlic, minced
2 Tablespoons pine nuts or chopped walnuts, toasted (optional)

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again. In a large bowl combine pasta, red sweet pepper strips, broccoli florets, and sliced carrots. For dressing, in a small bowl stir together mayonnaise, parmesan cheese, basil, black pepper and garlic. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, stir in nuts, if desired. If necessary, add milk to moisten.

Submitted by Kelli Callahan