Ingredients
1 package (19 ounces) frozen cheese tortellini2 cups fresh broccoli florets1 medium sweet red pepper, chopped1/2 cup pimiento-stuffed olives, halved3/4 cup reduced-fat red wine vinaigrette1/2 teaspoon salt
Preparation
Cook tortellini according to package directions; drain and rinse in cold water.
In a large bowl, combine the tortellini, broccoli, red pepper and olives. Drizzle with dressing and sprinkle with salt; toss to coat. Cover and refrigerate until serving.
