Ingredients: 2 mediums carrots, peeled and grated,1 package (10-ounce) cheese tortellini (about 3 cups),1 tablespoon finely chopped fresh parsley,1 tablespoon finely chopped fresh tarragon,1 1/2 tablespoons extra-virgin olive oil,Dash black pepper,1 red bell pepper, finely diced,1/2 teaspoon sea salt,1 tablespoon tarragon vinegar,1 medium zucchini, grated
Instructions:
- Cook tortellini per package instructions. (Fresh tortellini takes 6-8 minutes to cook. I like it al dente, so I tend to cook it for the least amount of time.)
- Drain and run under cold water to stop it from cooking.Set aside to cool further.In a large bowl, whisk together olive oil, tarragon vinegar, chopped tarragon, salt and pepper.Stir in the vegetables and the cooked tortellini.When everything is well combined, taste, and add salt and pepper, if needed.
- Sprinkle parsley over pasta and vegetables, and stir gently until combined.Refrigerate for as little as an hour or as long as overnight, or serve immediately.
