1 lb. cooked tortellini
1 bunch broccoli florets cooked and chilled
4 oz. prosciutto, cut into strips
2 red peppers, julienned
1/2 c. scallions, sliced
1/3 c. pignali nuts
1/4 c. grated Parmesan cheese

DRESSING:

1/3 c. red wine vinegar
1 tbsp. Dijon mustard
1 c. extra virgin olive oil
1 tbsp. fresh minced parsley
1 tbsp. fresh dill minced
1 tsp. dried basil

Combine dressing ingredients in large bowl and beat well to blend. Add the tortellini, broccoli, peppers, scallions, nuts and cheese. Toss well. Chill before serving.