Tortellini Supreme (Dairy) 1 pound frozen cheese tortellini or vegetable-filled tortellini
1 cup frozen green peas
2 cups finely chopped fresh broccoli florets
10- or 12-ounce jar roasted red peppers, drained but save the liquid
1/4 cup diced red onion
1/4 cup chopped black olives

Dressing:
Liquid from roasted peppers
2 tablespoons olive oil
2 tablespoons red-wine vinegar
2 teaspoons Dijon-style mustard
1/4 cup grated fresh Parmesan cheese
Salt and freshly ground pepper to taste

Begin cooking tortellini according to package directions. Layer frozen peas and broccoli florets in a large saucepan with l/2 inch of water. Bring to a simmer and steam over moderate heat, covered, until peas are thawed and broccoli is bright green, about 3-4 minutes. Drain peas and broccoli and rinse them under cool water until they are at room temperature. In the meantime, drain roasted peppers, reserving juices in a small mixing bowl. Cut peppers into strips. Combine liquid from he red peppers with the olive oil, vinegar, mustard and Parmesan cheese. Whisk to combine.

When tortellini are done, drain and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, black olives and dressing. Add Parmesan cheese and toss well. Season to taste with salt and pepper and toss to coat. Serves 6-8.