BASIL VINAIGRETTE:

1/3 c. rice wine vinegar
1/4 c. olive oil
1/2 c. vegetable oil (both oils equal 2/3 c.)
1 1/2 tbsp. dried basil (I know it's a lot)
1/2 tsp. Dijon style mustard
1/4 tsp. ground black pepper
1 lg. clove garlic, minced
2 tbsp. grated Parmesan cheese
1 tsp. honey
1 lb. cheese tortellini
8 oz. fresh mushrooms
1 c. green peas (opt.)

This is the frozen version, which retains some moisture, if you use the dry type, you'll probably need less, say 12 ounces.

1. Mix the ingredients of the vinaigrette as far in advance as possible. One day is a good minimum.

2. Clean and slice the mushrooms.

3. If you are using them, cook and drain the peas.

4. Cook the tortellini according to package directions. Drain the tortellini. While it is still warm. place in a large bowl; add the sliced mushrooms and peas.

5. Pour the vinaigrette over the ingredients and toss.

6. Cover the bowl, and refrigerate. Toss again before serving.

My Note: I eliminate the peas, the vinaigrette gets mixed in a bowl and then I dump the warm tortellini into it. I don't mix anything in a day in advance, everything is made at once. I use one box of the Prince spinach tortellini for the recipe.