Colorful Summer Tortillini with Veggies

An age-old recipe discovered by my parents in 1986 is still alive and vibrant today, and will spice up any summer dinner spread with savory flavors.

Tortellini Salad with Veggies Recipe

1/2 pound dried cheese-stuffed spinach tortellini
1/2 dried egg cheese-stuffed tortellini
2 cups broccoli flowerettes steamed and chilled
1 large can small or medium-sized pitted black olives, drained
2 jars of marinated artichoke hearts, drained
1 medium sized sweet red pepper, cut into one-inch strips.
1/2 cup grated fresh parmesan cheese (alter this to your liking.
2 cups vinaigrette dressing of your choice (we use variations of garlics from brands such as Amy's)

Serving Size: A LOT! Perhaps 10 people.

Cook pasta in five quarts of rapidly boiling salted water about 15 to 20 minutes. Drain and chill thoroughly. Add remaining ingredients, mixing well, and chill. In making changes or additions, consider visual appeal. This is a good picnic dish, because the dressing holds more safely than mayonnaise. Our family cooks this dish different every time--it is a rare, delicious recipe we have cooked year after year. Make it your family tradition to experiment with different dressings, veggies and maybe even some sliced Italian sausage. Bon Appetite!