This salad is also just gorgeous, don't you think?
9 oz. package fresh cheese tortellini, uncooked (I usually buy the frozen variety which also do work just fine)
2 c. (2-in) julienne-sliced zucchini
1 c. cherry tomato halves
1/2 c. chopped sweet red pepper
1/3 c. sliced green onions
2 Tbsp. grated Parmesan cheese
1/3 c. fat-free red wine vinaigrette (I couldn't find anything but regular at my crappy Walmart, so that is what I had to use)
1 1/2 tsp. chopped fresh dillweed (I used about 1 tsp. of dried)
1/4 tsp. pepper
Cook tortellini in boiling water 6 minutes, omitting salt and fat; drain. Rinse under cold running water, and drain well. Combine tortellini, zucchini, and next 4 ingredients in a large bowl. Combine vinaigrette, dillweed, and 1/4 tsp. pepper; stir well. Pour over tortellini mixture; toss gently.
Makes 6- 1 c. servings