Ingredients
1 package (9 ounces) refrigerated cheese- or meat-filled tortellini1 bottle (8 ounces) Italian dressing2 tablespoons Dijon mustard1 cup fresh broccoli florets1 cup sliced fresh mushrooms1 cup cherry tomato halves1 cup sliced zucchini1/2 cup sliced pitted ripe olives
Preparation
Cook tortellini according to package directions; drain and rinse in cold water.
In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled.
