Ingredients
1 9 OZ. PACKAGE REFRIGERATED TORTELLINI
2 CUPS FROZEN BROCCOLI FLORETS
1 CUP HALVED CHERRY/GRAPE TOMATOES
4 MEDIUM GREEN ONIONS
1/2 MEDIUM CUCUMBER CHUNKED INTO 1/4 IN. SQUARES
1/2 CUP ITALIAN DRESSING
1 TBSP SALAD SUPREME
2 CUPS CUBED PEPPERONI
1/2 CUP HALVED GREEN OLIVES
Preparation
*COOK TORTELLINI AS DIRECTED ON PACKAGE, ADDING BROCCOLI DURING LAST MINUTE OF COOKING TIME, DRAIN AND RINSE W/ COLD WATER, MEANWHILE, MIX REMAINING INGREDIENTS IN LARGE BOWL, ADD TORTELLINI AND BROCCOLI TO SALAD AND TOSS GENTLY TO COAT, COVER AND REFRIGERATE AT LEAST 3 HOURS BEFORE SERVING
