Tortellini Antipasto Salad

• 1 env. GOOD SEASONS Italian Dressing Mix, prepared using less-oil directions
• 1/2 cup FILIPPO BERIO Olive Oil
• 1/4 cup HEINZ Distilled White Vinegar
• 3 Tbsp. water
• 2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained and rinsed
• 1 small red onion, finely chopped
• 1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
• 1 large green pepper, chopped
• 2 cups cherry tomatoes, halved
• 1 can (2.25 oz.) sliced black olives, drained

1. Prepare dressing mix with oil, vinegar and water as directed on package; set aside.
2. Combine remaining ingredients in large bowl.
3. Add dressing; toss to coat.
4. Cover.
5. Refrigerate several hours or until chilled.

italian dressing, filippo berio, white vinegar, water, red onion, mozzarella cheese, green pepper, cherry tomatoes, black olives

Taken from www.kraftrecipes.com/recipes/tortellini-antipasto-salad-74919.aspx (may not work)