What You Need:
2 T red wine vinegar
1 lg. garlic cloves, minced
1/2 t salt
1/3 C olive oil
5 C tiny broccoli florets
1 red bell pepper, cut into strips
1 lb frozen cheese tortellini
1/4 C pine nuts
How to Make It:
Place a large sauce pan half filled with water over medium high heat.
Bring to a rapid boil.
Add the broccoli and cook about 3 minutes.
You want the broccoli to be slightly tender but still a crunchy.
Add the red peppers and boil for about 15 seconds.
Remove vegetables and place in a bowl of cold water.
When the water becomes room temperature pour out the water and replace with cold water.
When that water become room temperature drain the vegetables and pat dry.
Cook the tortellini as directed on the package.
Drain well.
Place the cooked tortellini in a large mixing bowl.
Place the pine nuts in a small skillet over medium heat.
Toast the nuts about 5 minutes being sure to stir often.
Pine nuts can burn quickly so pay close attention.
Add the roasted nuts to the tortellini.
Mix in the broccoli and peppers.
Place the red wine vinegar, minced garlic, salt and olive oil in a shaker container.
Shake well to be sure all the ingredients are incorporated together.
Pour the dressing over the tortellini and broccoli mixture.
Cover and let set for about 30 minutes before serving.
