Tortellini-Vegetable Salad

Yield: 5 cups

Ingredients

• 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

Instructions

1. Cook tortellini according to package directions. Drain.
2. Combine cooked tortellini and the vegetables in a large bowl.
3. Pour dressing over pasta mixture and toss well.
4. To store: Refrigerate in a tightly covered container for at least 2 hours and up to 3 days.