1 (8 oz.) box tri-color pasta bows or springs
1 bag tri-color frozen tortelini with cheese
1 bottle Durkee salad seasoning
2 tbsp. Dijon mustard
1 bottle zesty Italian dressing
3/4 red pepper, chopped
3/4 green pepper, chopped
1 can sm. pitted black olives, chopped
1 sm. jar pimentos, chopped
3 carrots, thinly sliced
1 jar pinenuts

Chop and slice all vegetables; set aside. Prepare pasta(s) as directed; set aside. Under cook tortelini by 3 to 4 minutes. Stir together dressing, mustard, and spice, then whisk briskly. Combine all ingredients; gently toss together with pine nuts and serve.