Vegetable Pasta Salad - cooking recipe

Ingredients

1 (12 ounce) bag broccoli florets, blanched
2 red bell peppers, seeded and diced
2 yellow bell peppers, seeded and diced
2 large zucchini, diced
2 large yellow squash, diced
1 (20 ounce) package cheese tortellini, cooked and cooled
1 (8 ounce) container sliced baby portabella mushrooms
2 (3 7/8 ounce) cans slced black olives, drained
1 (16 ounce) bottle Italian dressing
1/2 teaspoon black pepper

Preparation

In a large bowl, combine everything,tossing gently to coat. Cover and refridgerate for 1-2 hours before serving.