Tortellini Salad

I just can't wait any longer.  I must post the recipe for one of my new favorite summertime pasta salads that my entire family loved.  It is even healthy!  I know, I know, you are very welcome.  This is another one from my Cooking Light Five Star Recipes cookbook that cannot be found ANYWHERE on the web.  I am kind of feeling like I have some very important secrets to share with you from this awesome cookbook.    

This salad is also just gorgeous, don't you think?

Tortellini Salad

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