Tortellini Garden Salad

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Here's an easy salad to make this summer.

16 oz. three cheese tortellini, prepared as directed
1 cup cherry tomatoes, cut in half
1 cup mushrooms, sliced
1 yellow squash, sliced
1 cucumber, peeled and sliced
1/2 cup green peppers, sliced
1/2 cup minced onion

Dressing:
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
Grated Parmesan

In a large bowl, combine vegetables and gently stir in cooked and drained tortellini. In a small bowl, combine olive oil, vinegar, lemon juice, garlic, Italian seasoning and red pepper flakes. Pour over vegetable mixture. Season with salt and pepper. Cover and refrigerate for 30-60 minutes before serving. Serve with freshly grated Parmesan. Serves 6-8.
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