1 (16 oz pkg) cheese tortellini
1 can artichoke hearts, quartered
1 carrot, thinly sliced
1 bunch asparagus
1 red bell pepper, cut into strips
3 green onion, thinly sliced
1/4 cup Parmesan cheese
1 tsp. minced garlic
1/4 tsp. salt
1 tsp. yellow mustard
1/3 cup balsamic vinegar
2/3 cup olive oil
1 tsp. dried basil
1/4 tsp. pepper

In bowl, whisk together salt, mustard, balsamic vinegar, garlic, olive oil, basil, and pepper, set aside. Cook tortellini as directed. Drain.

In a large bowl, add pasta and all salad mixings. Drizzle with dressing. Toss to coat. Sprinkle with Parmesan cheese.

Submitted by: Sherry Monfils