• 1 7-ounce package frozen tortellini or 3½ ounces (2 cups) dried cheese tortellini
• 1 small red sweet pepper, cut into thin bite-size strips
• ¾ cup broccoli flowerets
• 1 small carrot, thinly sliced
• ⅓ cup sliced pimento-stuffed olives or sliced pitted ripe olives
• ¾ cup mayonnaise or salad dressing
• ⅓ cup pesto sauce
• ¼ cup milk
• 2 Tablespoons grated Parmesan cheese
• 1 Tablespoon olive oil
• 1 teaspoon vinegar
• ½ teaspoon pepper
• 1 clove garlic, minced (optional)

1. Cook tortellini according to package directions; drain. Rinse with cold water; drain well. In a large mixing bowl combine cooked tortellini, sweet pepper, broccoli, carrot and olives.
2. For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, perto sauce, milk, cheese, oi, vinegar, pepper and garlic.
3. Pour dressing over tortellini mixture; toss lightly till well blended. Cover and chill at least 5 hours.
4. Serve in a spinach-lined bowl.

Makes 8 side-dish servings.