Ingredients
1/3
cup olive oil
3
tablespoons red wine vinegar
1
teaspoon lemon juice
1/2
teaspoon sugar
1/2
teaspoon salt
1/4
teaspoon garlic powder
1/4
teaspoon dried oregano leaves
1
package (9 oz) refrigerated cheese-filled tortellini
1
cup sliced carrots
1 1/2
cups frozen cut green beans
2
tablespoons sliced green onions (2 medium)
Preparation
In jar with tight-fitting lid, combine all Dressing ingredients; shake well. Set aside.
Cook tortellini, carrots and green beans as directed on tortellini package until tortellini are tender and vegetables are crisp-tender. Drain; return to saucepan. Cover with cold water; let stand 5 minutes. Drain well.
In medium bowl, combine tortellini, carrots and green beans; add onions. Pour dressing over salad; toss gently to coat.
