Tossed Tortellini Salad

• 2 package:refrigerated kosher cheese filled tortellini
• 4 cups:shredded lettuce
• 1 teaspoon:dried basil leaves or 3 tablespoon fresh
• 2 medium:tomatoes, chopped
• 1/2 teaspoon:pepper
• 3 tablespoon:olive oil
• 2 Tablespoon:cider vinegar
• 1 Tablespoon:Dijon mustard

Preparation

1. Cook and drain tortellini as directed on the packages. In a bowl combine the oil, vinegar and mustard together.
2. Pour the dressing over the cooked tortellini and toss to coat. You can cool the tortellini in the refrigerator at this point and keep use them later in the day).
3. Mix the lettuce, basil, tomatoes and pepper together in a large bowl.
4. Stir in the tortillinis (if they are still warm at this point, let mixture cool in the refrigerator for at least 1 hour). Makes 6 servings.