Categories: Pasta, Salads, Sauces and 
      Yield: 1 servings 
  
           -----Salad Makings----- 
      1 pk Cheese Tortellini 
      1 cn Artichoke Hearts 
      1    Carrot Thinly Sliced 
           Broccoli Florets -- (or 
           Asparagus) 
      1    Red -- sliced into strips 
      3    Green Onions -- sliced 
           Thinly 
           Parmesan Cheese 
           -----Dressing----- 
      1    Clove Garlic 
           Salt And Pepper 
      1 ts Mustard 
    1/3 c  Balsamic Vinegar 
    2/3 c  Olive Oil 
           Basil 
  
  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. 
   
  Recipe By     : NORVELLE@uga.cc.uga.edu (Alisa Norvelle)