Source:

Betty

Serves/Makes:5 Cups

Ingredients

• 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

Preparation

• 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.

Comments

This recipe can be easily doubled and is a great salad for potlucks or picnics. It's colorful and travels well.