Tortellini Chicken Salad

1/2 cup olive oil
1/3 cup wine vinegar
1/2 tsp. dried basil leaves
Salt and pepper to taste
1/4 lb. spinach tortellini; cooked, drained
1/4 lb. cheese tortellini; cooked, drained
2 cup cubed fully cooked roasted chicken
1-1/2 cup fresh, cut up vegetables (such as broccoli, carrots, yellow squash and peppers)

In large bowl stir together oil, vinegar, basil, salt and pepper until well blended. Add tortellini, chicken and vegetables; toss to coat well. cover; refrigerate 2 hours to blend flavors.

Makes 4 to 6 servings

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Cajun Country -- New Iberia, Louisiana