- 1 bag pesto tortellini
- 1 jar sun-dried tomatoes in oil
- 1/4 cup red wine vinegar
- 1 bag broccoli florets
Cook tortellini according to package instructions. During last minute, add broccoli florets to quickly blanch. Drain and cool.
Mix all ingredients in bowl. Add garlic powder and salt and pepper, as desired.
Use bagged sun-dried tomatoes and add 1/2 cup olive oil.