Tossed Tortellini Salad

Thanks to Betty Crocker for yet another new yummy recipe that I tried the other day for lunch!

Tossed Tortellini Salad

1	package (9 ounces) refrigerated cheese-filled tortellini
1	package (9 ounces) refrigerated chicken-filled tortellini
4	cups shredded leaf lettuce
3	tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
2	medium tomatoes, chopped (1 1/2 cups)
1/2	teaspoon pepper
3	tablespoons olive or vegetable oil
2	tablespoons cider vinegar
1	tablespoon Dijon mustard

1. Cook and drain tortellinis as directed on packages.
2. Mix lettuce, basil, tomatoes and pepper in bowl.
3. Stir in tortellinis.
4. Mix oil, vinegar and mustard; toss with tortellini mixture.
5. Cover and refrigerate for about one hour, or until chilled.

(I found out that the leftovers can be refrigerated for up to 24 hours. After that, the lettuce gets too soggy. If you plan on keeping leftovers for longer, don't mix the lettuce in until ready to serve.)