Vegetable Pasta

This recipe is from Betsy Broene

Cook until al dente, then rinse:
2 16 oz pkgs tri colored pasta
1 8 oz. pkg Cheese tortellini

Chop:
Broccoli, peppers, carrots, cucumbers, tomatoes (if grape tomatoes, leave whole

Whip in blender:
2 cups oil (canola)
1 1/2 cups white sugar
1 cup white vinegar
1 tsp salt
3 tsp minced onions
3 cloves garlic
1 Tbs regular mustard
1 tsp celery seed (key ingredient, do not omit)

Mix 2/3 of the dressing with the pasta and veggies. Add the rest if necessary right before serving.

This makes a lot! You might want to 1/2 the recipe.