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2 ounces fresh pea pods, sliced diagonally
1 (7-ounce) package refrigerated cheese-filled
tortellini, cooked and chilled
1/2 cup Asiago cheese, grated
1 large tomato, chopped
Salt and pepper to taste

Mustard Basil Vinaigrette:
1/2 cup olive oil
3 tablespoons white wine vinegar
2 1/2 tablespoons Dijon mustard
3 tablespoons fresh minced basil
2 tablespoons chopped green onion
1 garlic clove, minced
1/2 teaspoon sugar

Salad: Plunge peas into boiling water to cover; drain. Rinse
with cold water; drain again. Combine blanched pea pods, chilled
tortellini, and next 4 ingredients in a large bowl. Add Mustard
Basil Vinaigrette, tossing to coat. Cover and let stand at room
temperature at least 30 minutes. Serve at room temperature.

Mustard Basil Vinaigrette: Whisk together all ingredients in a
small bowl.

Yield: 6-8 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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