Carol L. Cain
Rainbow Tortellini Salad
16 oz pkg tri-colour cheese tortellini, cooked and drained, but still warm 1 medium red onion, chopped 1 red pepper, chopped 1 green pepper, chopped 1/2 c chopped scallion 1/2 c fresh peas (frozen petite peas, if you must) 1/4 c sliced black olives 1/2 c finely diced roma tomatoes Toss all this stuff together with dressing. Rainbow Tortellini Dressing 1/8 c dijon mustard 3 gloves garlic, crushed 1/4 c fine olive oil 1 t sugar 1 tbsp fresh lime juice 1 tsp chopped fresh tarragon (1/2 tsp dried tarragon) 1/4 c rice vinegar Blend until smooth.