Tossed Tortellini Salad

1 cup broccoli flowerets
1 cup mushroom slices
1 cup cherry tomato halves
1 cup zucchini chunks
7 oz meat or cheese-filled tortellini, cooked and drained
1/2 cup pitted ripe olive slices
One 8 oz bottle Italian dressing
2 tbs Dijon-style mustard

Combine broccoli, mushrooms, tomatoes, zucchini, tortellini and olives. Adds combined dressing and mustard; mix lightly. Chill.

Six servings.

Substitute 1/2 lb frozen tortellini for dried tortellini.

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Cajun Country -- New Iberia, Louisiana