1 cup sun-dried tomatoes
3 tablespoons Dijon mustard
1/2 cup red wine vinegar
1 tablespoon sugar
1/4 cup chopped garlic
1/2 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 cup olive oil
1/2 cup coarsely chopped fresh basil, plus 1 1/4 cup cut in julienne
18 ounces fresh tricolored cheese-filled tortellini
1 cup fresh small-diced Roma tomatoes
Salt and freshly ground black pepper, to taste
1/4 cup Parmesan cheese
To make vinaigrette, soak sun-dried tomatoes in 1 cup boiling water for 5 minutes. Coarsely chop, and place in blender or food processor with next 6 ingredients. Process until smooth. While mixing, slowly add oil until all is emulsified into dressing. Stir in chopped basil. Adjust seasonings.
Cook tortellini according to package instructions until al dente. Cool. In mixing bowl, combine with vinaigrette, julienned basil (reserve 1/4 cup for garnish), and tomatoes. Mix well. Season with salt and pepper. Serve chilled and garnished with basil and sprinkling of Parmesan. Serves 8 to 10.
From Savoring Summer, featured in Domain, May 1990