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Once cooked, drain the tortellini and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
In a large bowl, whisk together the 1 1/2 tablespoons olive oil, 1 tablespoon tarragon vinegar, 1 tablespoon chopped tarragon, 1/2 teaspoon sea salt, and a dash of pepper. Add the diced carrots, bell pepper, and zucchini to the bowl, along with the cooled tortellini. Stir everything until it's well coated in the dressing.
Give it a taste and adjust the salt and pepper if you think it needs a little more seasoning.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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