This cool summer salad is hearty enough for a meal and easy to make. Garnish with fresh parsley sprigs just before serving.

• 1 19-ounce package frozen cheese tortellini
• 2 cups chopped cooked chicken
• ¼ cup sliced green olives
• ¼ cup sliced black olives
• ¼ cup diced red bell pepper
• 2 tablespoons chopped sweet onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon herbes de Provence*
• ¼ cup canola oil
• Salt to taste
• Garnish: fresh parsley sprigs

1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.

*1 teaspoon dried Italian seasoning may be substituted.

Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.