Ingredients
-
1/3 cup olive oil or 1/3 cup vegetable oil
-
1/4 cup balsamic vinegar
-
2 tablespoons chopped fresh basil (or 2 tsp dried basil)
-
1 tablespoon grated parmesan cheese
-
1/8 teaspoon pepper
-
1 medium carrot, peeled and sliced on the diagonal
-
1 green onion, chopped
-
1 lb uncooked dry cheese-filled egg tortellini
Instructions
- Cook tortellini as directed on package.
- Drain and rinse with cold water.
- Mix remaining ingredients in a medium bowl.
- Add tortellini and toss until well combined.
- Cover and refrigerate at least 2 hours.
- Toss again before serving with additional parmesan cheese.