Tortellini Salad

• 1 package Good Season Italian Dressing Mix
• 10 ounces, weight Frozen Cheese Tortellini, Prepared Al Dente
• 1/4 cups Vinegar
• 3 Tablespoons Water
• 1/2 cups Oil (I Use Canola)
• 1 cup Cherry Or Grape Tomatoes, Halved
• 1 cup Fresh Broccoli Florets
• 3/4 cups Carrots, Sliced Into Coins
• 1 whole (small) Red Onion, Sliced Into 1/2" Pieces

1. Prepare tortellini to al dente. Rinse with cold water.
2. In a container with a sealed lid, place dressing mix, oil, water, and vinegar and shake to mix.
3. Toss tortellini, veggies and dressing together, adding dressing a little bit at a time. You want everything well coated with a little dressing in the bottom, but you don't want to drown it! You may have a little dressing leftover to save for later, or use to marinate some chicken! Refrigerate until well chilled.
4. Before serving, add in some fresh grated parmesan if you have it.
5. Other veggies to try: cucumber, black olives, zucchini...whatever suits you!

italian dressing mix, al, ubc, water, oil, cherry, fresh broccoli, carrots, red onion

Taken from tastykitchen.com/recipes/salads/tortellini-salad/ (may not work)