3/4 c. vegetable oil
1/3 c. red wine vinegar
1/4 c. Dijon mustard
2 tbsp. whipping cream
1/2 tsp. oregano
1/2 tsp. basil
1 clove garlic (1/8 tsp.)
1 lb. meat tortellini
2 c. blanched broccoli flowerets (optional)
1 c. seeded tomatoes

Mix first 6 ingredients. In non-metal bowl, toss tortellini, broccoli and tomatoes with dressing. Refrigerate for 2-3 hours.