Colorful Tortellini Salad

• 1 package (19 ounces) frozen cheese tortellini
• 1-1/2 cups julienned zucchini
• 1-1/2 cups julienned yellow summer squash
• 1 cup sliced fresh mushrooms
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1 cup julienned sweet red pepper
• 1/2 cup sliced red onion, halved
• 1 cup balsamic vinaigrette

1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the zucchini, yellow squash and mushrooms in oil until crisp-tender. Stir in the garlic, Italian seasoning and pepper. Cook 1 minute longer or until garlic is tender.
2. Drain tortellini and rinse in cold water. Place in a large bowl; add the squash mixture, red pepper and onion. Drizzle with vinaigrette; toss to coat. Serve immediately or refrigerate. Serve with a slotted spoon.

frozen cheese tortellini, zucchini, mushrooms, olive oil, garlic, italian seasoning, pepper, sweet red pepper, red onion, balsamic vinaigrette

Taken from www.tasteofhome.com/recipes/colorful-tortellini-salad/ (may not work)