16 oz package of Tortellini
1 Each- Red, Yellow, and Orange bell pepper - diced
1 Medium red onion
1 Small head of broccoli florets – chopped (after blanching)
1/2 lb Sugar snap peas or Chinese pea pods
1 pint Cherry tomatoes
1 can of Black Olives
Salt and pepper to taste
Crushed red pepper flakes (optional)
Coarse brown mustard
Cook tortellini according to package directions
Blanch broccoli florets and sugar snap peas or pea pods in with the tortellini for the last 2-3 minutes before the tortellini is done
In a small bowl, combine ¼ cup white vinegar, 1 tablespoon olive oil, 2-3 tablespoons mustard, and ½ to 1 teaspoon oregano. Mix well
In a large bowl with a lid, combine peppers, onions, broccoli, peas or pea pods, tomatoes, olives, and tortellini.
Cover with vinaigrette. Put a lid on bowl, shake well. Refrigerate.