Tortellini and Vegetable Salad with an Orange Dressing

• 2 lbs tortellini (I like to use frozen pre-cooked multi-colored tortellini)

Cook according to package directions and cool.

• 1 lb broccoli, broken into florets

• 1 lb carrots, peeled and sliced into rounds

• 1 bunch green onions, trimmed and sliced

• 2 large red peppers, cored and seeded, cut into ½ inch dice

• ½ cup fresh basil chopped

Dressing:

• 1 ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon balsamic vinegar

• ¼ cup orange juice concentrate

• 1 teaspoon dried thyme

• grated zest of 1 orange

• salt and pepper to taste

• fresh orange juice to thin dressing

Mix everything together.

Blanch broccoli and carrots separately in boiling salted water just until tender.  Drain and cool.  In a large bowl combine tortellini with vegetables.  Add dressing and gently toss until evenly coated.  Serve at room temperature or slightly chilled.

Serves 8 to 10.