Veggie Tortellini Salad

• 2 packages (9 ounces each) refrigerated cheese tortellini
• 2 cups fresh broccoli florets
• 1-1/2 cups thinly sliced celery
• 1-1/2 cups thinly sliced carrots
• 1 large sweet red pepper, cut into 2-inch strips
• 1 medium red onion, halved and thinly sliced
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup red wine vinegar
• 1 envelope Italian salad dressing mix
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon sugar
• 1 tablespoon dried parsley flakes
• 2 teaspoons dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup olive oil

1. Cook the tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, broccoli, celery, carrots, red pepper, onion, artichokes and olives.
2. In a blender, combine the first eight dressing ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and chill until serving.

fresh broccoli florets, celery, carrots, sweet red pepper, red onion, water, olives, red wine vinegar, italian salad dressing, parmesan cheese, sugar, parsley flakes, basil, salt, pepper, olive oil

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