9 oz. cheese tortellini
2 c. broccoli florets
12 oz. (1 1/2 inch thick slice) cooked roast beef from deli
1/2 c. red onion, thinly sliced
1/2 c. red bell pepper, thinly sliced
1/4 c. sm. black olives
2 tbsp. chopped parsley
1/3 c. olive oil
3 tbsp. red wine vinegar
1/2 tsp. salt and pepper
1 clove garlic, crushed

Cook tortellini according to package directions. Steam broccoli until crisp, about 3 minutes. Cut roast beef into 1/4 x 2 inch strips. Combine tortellini, broccoli, roast beef, onion, pepper, olives and parsley.

In separate bowl, whisk oil, vinegar, salt, pepper and garlic. Pour over salad and let stand 30 minutes at room temperature before serving.