2 c. snow peas
2 c. broccoli flowerettes
1 (16 oz.) pkg. cheese stuffed tortellini
2 1/2 c. cherry tomato halves
2 c. sliced fresh mushrooms
1 (8 oz.) can pitted ripe olives
1 tbsp. Parmesan cheese

Place snow peas in boiling water to cover in saucepan. Cook for 1 minute; drain. Place broccoli in boiling water to cover in saucepan. Cook for 1 minute; drain. Cook tortellini according to package directions; drain and cool slightly. Combine peas, broccoli and tomatoes, mushrooms, olives, pasta and Parmesan cheese in bowl. Add desired amount of pasta salad dressing and mix well. Chill for several hours. Garnish with additional Parmesan cheese.

Approximately per serving: cal. 68; T. fat 3.2 gr.; Chol. 0.7 mg.; Sod. 150.3 mg.; Potas. 267.7 mg.