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

Makes 5 cups.