1lb. cheese or meat tortellini
1 c. cooked peas
1/4 lb. cooked green beans or snow peas
1 summer squash, sliced & blanched
1/4 lb. button mushrooms, sliced if lg.
1 red pepper, minced
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil

DRESSING:

3 tbsp. lemon juice
2 tbsp. white wine vinegar
1 tbsp. Dijon style mustard
1 lg. shallot, chopped
1 c. olive oil
3 tbsp. sour cream
1/3 c. chopped fresh basil or parsley
Salt & pepper to taste

Cook the tortellini in boiling water until tender. Drain and rinse under cold water. In a large bowl, combine tortellini, peas, beans, squash, mushrooms, peppers, salt and pepper. Add olive oil and toss to coat ingredients. Cover and chill if not serving immediately. DRESSING: Combine all ingredients. Serve the salad at room temperature, tossed with the dressing. Makes 6 to 8 servings.