Basil Tortellini Salad Recipe courtesy of St. James Winery

Ingredients: 1/4 cupSt. James Winery Country White Wine 1/2 cup mayonnaise 3 tbsp grated parmesan cheese 1 tbsp milk 1/4 tsp pepper 1 clove garlic, minced 1 tbsp snipped fresh basil 1 12-14 oz. frozen cheese tortellini, cooked and drained 2 small sweet red peppers, diced 2 small green peppers, diced 2 small zucchini, sliced 1 cup broccoli flowerets 3/4 cup thinly sliced carrots 1/4 cup chopped walnuts Method Cook pasta according to package directions. In large mixing bowl combine pasta, sweet red pepper, broccoli flowerets, sliced carrots and zucchini. For dressing in a small mixing bowl stir together wine, mayonnaise, parmesan cheese, basil, milk, pepper and garlic. Pour the dressing over the pasta mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving stir in nuts and if necessary additional milk to moisten. Makes 6 servings.