Tortelloni Salad - Tortelloni Vegetable Salad

• 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

1. Cook tortelloni according to package directions; drain.
2. Combine cooked tortelloni and the vegetables in a large bowl.
3. Pour dressing over mixture and toss well.
4. Refrigerate in a tightly covered container for at least 3 hours before serving.

tortelloni, broccoli florets, cauliflower, sweet red bell pepper, green bell pepper, purple onion, cherry tomatoes, black olives, italian salad dressing

Taken from online-cookbook.com/goto/cook/rpage/00155B (may not work)