1 (7 oz.) pkg. frozen or refrigerated filled egg tortellini
1 (7 oz.) pkg. frozen or refrigerated spinach tortellini
2/3 c. sliced pitted olives
1 lg. carrot, thinly sliced
3/4 c. Italian salad dressing
1/2 tsp. finely shredded orange peel
2 tbsp. orange juice
Cooked brussel sprouts
Radishes

In large saucepan cook all tortellini. Drain. Rinse with cold water. Drain. In large bowl toss together tortellini, olives, carrots, radishes, sprouts. In small bowl combine Italian dressing, orange peel, and orange juice. Pour this over pasta mixture. Toss. Cover. Chill thoroughly. Serves 8 to 10.