Tortellini Salad with Garden Vegetables
|Tortellini||1 Pound (Frozen / Refrigerated)|
|Bell pepper||1⁄2 , diced (Yellow / Red Colored)|
|Zucchini||1 Small, cut into thin sticks|
|Frozen peas||1 Cup (16 tbs), thawed|
|Red onion||1⁄2 Small, chopped with a food chopper|
|Creamy italian salad dressing||3⁄4 Cup (12 tbs)|
Cook tortellini according to package directions just until tender.
Drain, rinse under cold running water and drain again.
Transfer to Classic 2-Qt Batter Bowl.
Cut bell pepper and zucchini as indicated with 5-inch Self-Sharpening Utility Knife.
Add remaining ingredients and toss well with 3-Way Tongs.
Serve at room temperature or chilled.