TORTELLINI and MIXED GREENS

A hearty salad often used to round out a menu that feels a bit light, or it may also be used as a main luncheon course.

1/2 cup vegetable oil
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
1 teaspoon dried basil
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon minced fresh parsley
1  9-ounce package fresh tortellini *
12 cups mixed greens {spinach, romaine, red and green leaf lettuce}

Combine the oils, vinegar's, garlic, Parmesan cheese, basil, sugar, salt, and pepper. Mix well.
Cook the tortellini per package instructions. Drain, place in a bowl, and toss with the minced parsley and 1/4-1/2 cup dressing. Set aside to cool.
Toss the greens with some of the dressing until coated and arrange on 6 serving plates. Top with the tortellini and serve.
Serves 6 as a first course or 4 as a main luncheon course.

* Fresh tortellini can usually be found in the cheese or produce department of your grocery store.