2 cups fresh broccoli florets
1 medium sweet red pepper, chopped
1/2 cup pimiento-stuffed green olives, halved
3/4 cup reduced-fat red wine vinaigrette
1/2 teaspoon salt
Cook tortellini according to package directions; drain and rinse in cold water.
In a large bowl, combine the tortellini, broccoli, red pepper and olives. Drizzle with dressing and sprinkle with salt; toss to coat. Cover and refrigerate until serving.
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