1 lb. frozen tortellini, cooked al dente in boiling salted water, drained and rinsed
1/4 c. red wine vinegar
3/4 c. olive oil
1 clove garlic, mashed
1 tbsp. Dijon mustard
salt and pepper to taste
8 leaves basil, chopped fine
2 tbsp. chopped parsley
4 scallions, chopped fine
1/2 c. finely grated Parmesan

Mix oil and vinegar together until well mixed. Stir in garlic, mustard, salt and pepper and pour over tortellini. Add basil, parsley and scallions (chopped fine). Sprinkle with 1/2 cup finely grated Parmesan to serve chilled.

Makes 8 to 10 servings.