Chicken Tortellini Salad

1 pound chicken breast halves without skin, cooked
1 pound tortellini, spinach-filled
1/2 head broccoli florets
1/2 pound carrots, thinly sliced
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
1/2 small onion, sliced thin
3/4 cup mayonnaise
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried basil


Cut up chicken into bit sized pieces. Steam broccoli and carrots until tender. Cook tortellini per directions. Combine vegetables, pasta and chicken. Combine mayonnaise, herbs, vinegar and mustard. Gently toss dressing with salad. Add fresh ground pepper to taste, refrigerate 24 hours. If salad is dry add a little more mayonnaise.