Tortellini and Broccoli Salad

By Laurie

Ingredients

• 1 package (16 ounces) cheese- or meat-filled tortellini
• 3 cups broccoli florets
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon coarse grain mustard
• 2 cloves garlic, minced
• 2 teaspoons honey
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1 small red onion, chopped
• 4 scallions, sliced 1/2" thick
• 1/2 pint cherry tomatoes, halved
• 3/4 cup (3 ounces) shredded romano cheese

Preparation

Step 1

Prepare the tortellini according to package directions.
Add the broccoli during the last 3 minutes of cooking.

Rinse under cold water and drain.
In a large bowl, whisk together the oil, vinegar, mustard, garlic, honey, basil, and salt.

Add the tortellini, broccoli, onion, scallions, tomatoes, and cheese. Toss to coat well.
Serve immediately or refrigerate for up to 24 hours.