Vegetable Tortellini Salad with Roasted Red Pepper Vinaigrette

Vegetable Tortellini Salad with Roasted Red Pepper Vinaigrette

Dressing:
4 cloves garlic, minced
2 red peppers, roasted and peeled
6 tbsps. red wine vinegar
2 tsps. Dijon mustard
1 tsp. salt
1/2 tsp. cracked black pepper
1/2 tsp. hot pepper sauce
1 cup olive oil

Salad:
2 lbs. cheese tortellini, fresh or frozen
1 green pepper, halved and thinly sliced
1 1/2 cups broccoli florets
1 1/2 cups sliced cauliflower florets
1 1/2 cups sliced carrots
3/4 cup chopped red onion
5 ozs. mushrooms, halved

Garnish:
fresh spinach leaves

Dressing: Purée garlic and roasted peppers in food processor. Add vinegar, mustard, salt, cracked pepper and hot pepper sauce. With food processor running, slowing add oil. Set dressing aside or, if making ahead, cover and chill.

Salad: Cook tortellini according to package directions. Drain and let cool. Combine tortellini, green pepper, broccoli, cauliflower, carrots, red onion and mushrooms. Add dressing; toss. At serving time arrange a bed of spinach in salad bowl; spoon in prepared salad.

Makes 6 servings.