1 pkg cheese tortellini
1 can artichoke hearts, drained
1 carrot, thinly sliced
1 bunch asparagus
1 red bell pepper, cut into strips
3 green onions, thinly sliced
1/4 cup grated Parmesan cheese
1 tsp. minced garlic from a jar
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

Cook tortellini as directed, drain. Cut artichokes into quareters. In a large bowl, add tortellini and salad makings. Toss with dressing. Sprinkle with Parmesan cheese and basil.

Submitted by: Sherry Monfils