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Tortelloni Salad - Tortelloni Vegetable Salad
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Serves/Makes:5 Cups

  • 1 9 oz (252 grm). package refrigerated tortelloni
  • 1/2 cup (125 ml) broccoli florets
  • 1/2 cup (125 ml) cauliflower florets
  • 1/2 small, sweet red bell pepper, cut in strips
  • 1/2 small green bell pepper, cut in strips
  • 1/2 small purple onion, thinly sliced
  • 6 or more cherry tomatoes, halved
  • 2 tbsp (30 ml) sliced black olives
  • 1/2 cup (125 ml) Italian salad dressing
  • Cook tortelloni according to package directions; drain.
  • Combine cooked tortelloni and the vegetables in a large bowl.
  • Pour dressing over mixture and toss well.
  • Refrigerate in a tightly covered container for at least 3 hours before serving.
This recipe can be easily doubled and is a great salad for potlucks or picnics. It's colorful and travels well.

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