Honey of A Tortellini Salad

This is my go to recipe for summer, but I make this recipe all year round. It is especially good for a large gathering, barbecues, or anytime. I think it is even better the 2nd day when all of the flavors have melded together. I found this recipe years ago in a church cookbook. The page is splattered and crinkled from all of the times I make it. I almost have the recipe memorized. The pasta salad is always a hit at family gatherings and is often requested.

bonCook Products Used:

Stainless Mixing Bowl, Santoku Knife, Citrus Press, Magnetic Measuring Trio, FRENCH PANTRY HONEY, Heat Resistant Spatula, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Pep Rally Pepper Mill (pepper of your choice)

Ingredients

• 1/2 cup FRENCH PANTRY Lavender Honey

• 1 T Dijon mustard

• 3 T fresh lemon juice

• 6 T white wine vinegar

• 2 tsp dried sweet basil

• 2/3 cup light olive oil

• Salt and Pepper to taste

• 1 (20-oz) pkg. refrigerated cheese, tortellini, cooked and drained

• 1 red & 1 yellow bell pepper, seeded and julienned

• 1 small red onion, thinly sliced

• 1 cup raw broccoli florets

• 1 cup cherry tomatoes, halved

Directions

1. In the Stainless Mixing Bowl, whisk together honey, Dijon mustard, lemon juice, vinegar and basil. Gradually whisk in oil. Season with salt and pepper, set aside.

2. In a large bowl, combine tortellini, bell peppers, onion, broccoli, and tomatoes. Pour dressing over to thoroughly coat; toss gently.

3. Cover and refrigerate at least 1 hour or overnight. Serve cold.