Pasta Salad

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I often take this on picnics because it keeps fairly well since it has no
mayonnaise.

Salad makings:                              Dressing:
1 pkg cheese tortellini                     1 clove garlic
1 can artichoke hearts                      salt
1 carrot, thinly sliced                     1 tsp mustard
broccoli florets (or asparagus)             1/3 C balsamic vinegar
1 red bell pepper, sliced into strips      <2/3 C olive oil
~3 green onions, sliced thinly              basil
parmesan                                    pepper

Cook the tortellini according to package directions.  Drain and rinse the
artichoke hearts and cut them into quarters.  Add the remaining salad makings
(except the parmesan) and toss with the dressing.  Give it a generous
sprinkling of parmesan and refrigerate.  You might want to be a little easy
on the salt in the dressing because of the parmesan and the cheese in the
tortellini.