1.7 oz. pkg. dried cheese filled tortellini
1/2 c. Romano cheese
1 lg. tomato, chopped
2 oz. fresh pea pods, blanched and cut diagonally (about 1 c.)
Salt
Freshly ground pepper

MUSTARD-BASIL VINAIGRETTE:

1/2 c. olive oil
3 tbsp. white wine vinegar
2 1/2 tbsp. Dijon mustard
3 tbsp. finely chopped fresh basil
2 tbsp. green onions
1 lg. garlic clove, minced
1/2 tsp. sugar

Cook tortellini according to package. Drain and rinse with cold water.

Prepare Mustard-Basil Vinaigrette.