12 oz. frozen tortellini
2 c. carrots, diagonal cut
1 c. mushrooms, sliced
2 c. broccoli flowerets
1 c. celery, diagonal cut
1 c. red pepper, julienne cut

SAUCE:

1 c. plain lowfat yogurt
1 tbsp. Dijon mustard
1 pkg. Zesty Italian salad dressing (Good Seasons)
2 tbsp. Romano cheese, grated

Cook, rinse and drain tortellini. Cook broccoli and carrots separately for 5 minutes; rinse and drain. Combine together all vegetables. Combine all ingredients for sauce and spoon over pasta and vegetables. Mix and serve.