Tri-Color Tortellini Salad - cooking recipe

Ingredients

1 lb. tri-color tortellini
blanched broccoli florets (1/2 head or bunch)
1/4 lb. diced Mozzarella cheese
2 to 3 cloves chopped garlic
2 to 3 leaves fresh basil
10 sun-dried tomatoes, blanched and cut in matchstick pieces
1/2 c. virgin olive oil
1/8 c. balsamic vinegar
1/2 tsp. Dijon mustard
salt and pepper

Preparation

Boil tortellini according to instructions on package.
While the tortellini are cooking, mix the oil, vinegar, garlic and mustard together well.
Strain tortellini and add the oil mixture and all other ingredients and toss.
Let set for 15 minutes before serving.
It may be refrigerated and served the following day.