Tortellini Salad

• 1 bag (12 oz.) fresh broccoli Florets (about 6 cups).
• 1 bag (16 oz.) frozen cheese tortellini.
• ½ cup red wine vinegar.
• ¼ cup olive oil.
• ¼ cup vegetable oil.
• 3 Tbsp prepared mustard.
• 1½ Tbsp minced garlic (about three cloves, crushed).
• 1 tsp salt and pepper.
• 6 Roma tomatoes, cut bite sized.
• 3 medium carrots, shredded.
• 1 small red onion, thinly sliced.
• 2 cups lightly packed basil leaves, coarsely chopped.

1. Bring a large pot of lightly salted water to a boil. Have a bowl of ice water ready.
2. Add Broccoli to boiling water; cook for one minute to brighten color.
3. Remove broccoli to chilled water. Allow to chill, then drain well. (Hint: use a salad spinner to remove all the water.)
4. Add Tortellini to boiling water and cook according to package directions. Then drain well.
5. To make dressing; whisk together vinegar, oils, mustard, garlic, salt and pepper until blended.
6. Add tortelini, carrots, tomatos and onion to the dressing. Toss to to mix and coat.
7. Cover and refrigerate at least one hour to blend flavors.
8. Just before serving: Add broccoli and basil; toss to mix.