September 28, 2016

Tortellini and Veggie Salad

2 bags refrigerated cheese tortellini
3 jars olives (each different), drained
1 whole red onion, cut into chunks
3 colored sweet peppers, cut into chunks
1 package cherry or grape tomatoes
1 c. celery, cut into chunks
1 c. carrots, sliced
2 cucumbers, with peel, cut into chunks
1 small zucchini squash, cut into chunks
1 package pepperoni slices

Dressing:
1/2 c. balsamic vinegar
1 bottle Kraft Sun-dried Tomato Dressing
2 T. McCormick Salad Supreme seasoning

Cook tortellini as directed and cool. Mix dressing ingredients with tortellini then combine and add the rest of the ingredients 2 hours before serving. Garnish with fresh basil or parsley.

Jan Vaughn, Vestaburg