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.