Instructions: Make salad at least 30 minutes ahead so that the flavors have time to develop.

PANTRY: You will need tortellini stuffed with your choice of filling: spinach, nuts, cheese, mushroom, and/or meat. VINAIGRETTE: To make a standard (not low-fat) vinaigrette: whisk 1/4 cup olive oil, 3 tablespoons white wine vinegar and 2 teaspoons Dijon mustard.

1. Cook the pasta according to package directions; drain and rinse under cold water. Steam the broccoli florets, asparagus and carrots.

2. Whisk the vinaigrette in a bowl large enough to hold all the ingredients.

3. Stir in the parsley, thyme, basil and garlic.

4. Add the tortellini, broccoli, asparagus, carrots and green onions and stir gently. Season with salt and pepper. Top with cheese. Cover.

Refrigerate.

6) To serve, return to room temperature. 4 servings. EACH 292 cals, 9g fat

NOTES : Heres a pasta salad idea for a light dinner or portable lunch.

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