Preparation:
Cook tortellini according to package directions. rinse with cold water; drain.
Meanwhile, in 2 quart saucepan, place green beans in 1 inch water. Cook over high heat until water comes to a ful boil. Reduce heat to medium. Continue cooking until beans are crispy tender (8-10 minutes). Drain.
Meanwhile, in jar with tight fitting lid, combine all dressing ingredients; shake well.
In large bowl, combine cooked tortellini, green beans and all salad ingredients. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 2 hours.
On individual salad plates, place lettuce; top with pasta mixture. *Substitute 7 oz frozen cheese tortellini. **Substitute 1 pkg frozen French style green beans ***Substitute 1/2 teaspoon dried chervil leaves, 1/2 teaspoon dried chives, 1/2 dried parsley and 1/2 teaspoon dried tarragon leaves |
