Tortellini Pasta Salad

• 1/2 lb (.2 kg). tortellini
• 1/2 lb (.2 kg). broccoli
• 1 small head cauliflower
• 2 tomatoes
• 1 green bell pepper
• 1 red bell pepper
• 1 small can ( 6 8 oz (224 grm).) black pitted olives, drained
• 1 cup (225 ml) (8 oz (224 grm).) italian or parmesan-garlic dressing
• parmesan cheese
• black pepper

1. Cook the tortellini, if it is not pre-cooked; rinse in cold water.
2. Prepare the fresh vegetables by washing them and chopping them into bite-size pieces; leave the seeds in tomatoes, but not in peppers; if you wish, remove the stems from broccoli and cauliflower.
3. Combine the tortellini, vegetables and olives.
4. Pour over salad dressing and mix well.
5. Add enough parmesan cheese and pepper for your taste.
6. Chill and serve.

tortellini, broccoli, cauliflower, tomatoes, green bell pepper, red bell pepper, black pitted olives, italian, parmesan cheese, black pepper

Taken from online-cookbook.com/goto/cook/rpage/0009C3 (may not work)