Al Fresco Pasta Salad

25 minutes Prep Time
6 Servings

This light, yet flavorful pasta salad is a great summer picnic companion. Filled with fresh vegetables like broccoli, carrots and yellow bell peppers, it’s tossed in a light seasoning that,…

Ingredients

  • 1 (9 ounce) package refrigerated cheese-filled tortellini
  • 1 1/2 cups fresh broccoli flowerets
  • 1 large carrot, thinly sliced
  • 1/4 cup white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste
  • 1/8 teaspoon garlic powder
  • 1 (28 ounce) can Tuttorosso® Diced Tomatoes, drained
  • 1 medium yellow bell pepper, diced

Instructions

Step one

In a large saucepan cook pasta according to package directions, except omit any salt or oil. Add broccoli and carrots the last three minute of cooking; drain and rinse with cold water to stop cooking.

Step two

Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.

Step three

In a large bowl combine the pasta mixture, diced tomatoes and yellow bell pepper. Shake dressing and pour over pasta salad; toss gently to coat.

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