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Ingredients

• 2 packages (9 ounces each) refrigerated cheese tortellini
• 2 cups fresh broccoli florets
• 1-1/2 cups thinly sliced celery
• 1-1/2 cups thinly sliced carrots
• 1 large sweet red pepper, cut into 2-inch strips
• 1 medium red onion, halved and thinly sliced
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 
  DRESSING:
• 1/2 cup red wine vinegar
• 1 envelope Italian salad dressing mix
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon sugar
• 1 tablespoon dried parsley flakes
• 2 teaspoons dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup Crisco Extra Virgin Olive Oil

Description

Taste Of Home