Tortellini-Vegetable Salad 1 (9 ounce) package fresh cheese-filled tortellini 1/2 cup broccoli florets 1/2 cup cauliflower florets 1/2 small sweet red bell pepper, cut into 1/4-inch strips 1/2 small green bell pepper, cut into 1/4-inch strips 1/2 small purple onion, thinly sliced 6 to 8 cherry tomatoes, halved 1/2 cup Italian salad dressing
Cook tortellini according to package directions. Drain.
Combine cooked tortellini and the vegetables in a large bowl. Pour dressing over pasta mixture and toss well.
To store: Refrigerate in a tightly covered container at least 2 hours and up to 3 days.
