Tortellini Tricolore Salad

• 1/2 pound fresh cheese tortellini
• 3/4 pound broccoli, cut into bite-size florets
• 3/4 cup mayonnaise
• One 1/2-ounce packet Italian salad dressing mix
• 1 teaspoon red wine vinegar, plus additional to taste
• 2 cups shredded mozzarella (8 ounces)
• 1 cup diced cooked chicken
• 1 cup halved cherry tomatoes
• 1/4 cup chopped pitted kalamata olives

1. Bring a large pot of salted water to a boil.
2. Cook the tortellini according to the package directions.
3. Drain well and let cool.
4. Bring a saucepan of water to a boil.
5. Add the broccoli florets and cook for about 2 minutes, until tender but still slightly crisp.
6. Drain and plunge into ice water to stop the cooking.
7. Let cool.
8. Drain well.
9. To make the dressing: In a small bowl, whisk together the mayonnaise, Italian salad dressing mix, and vinegar.
10. In a large bowl, combine the tortellini, broccoli, mozzarella, chicken, cherry tomatoes, and olives.
11. Fold the dressing into the salad.
12. Taste and add more vinegar, if desired.

fresh cheese tortellini, broccoli, mayonnaise, salad dressing, red wine vinegar, mozzarella, chicken, tomatoes, olives

Taken from www.epicurious.com/recipes/food/views/tortellini-tricolore-salad-378632 (may not work)