Ingredients

1. 1 package (19 ounces) frozen cheese tortellini
2. 2 cups fresh broccoli florets
3. 1 medium sweet red pepper, chopped
4. 1/2 cup pimiento-stuffed olives, halved
5. 3/4 cup reduced-fat red wine vinaigrette
6. 1/2 teaspoon salt

Directions

1. Cook tortellini according to package directions; drain and rinse in cold water.
2. 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. Yield: 10 servings.