Tortellini Pasta Salad Recipe

Blanch broccoli and carrots in a pot of boiling water for 3 to 5 minutes, or until cooked but still crisp; immediately transfer to a bowl of ice-cold water. Strain and place in a large mixing bowl.

Add cooked tortellini to the bowl and toss until well combined.

Combine balsamic vinegar, olive oil, salt, sugar, and pepper in a bowl. Whisk until well combined.

Drizzle dressing over salad or serve on the side.