8 oz. pkg. meat or cheese tortellini
1 c. broccoli flowerettes
3 tomatoes, split, cored and cut in eighths
1/2 c. mushrooms caps, quartered
1/2 c. olive oil or vegetable oil
1/4 c. red wine vinegar
1 1/2 tsp. Dijon mustard
1 tsp. leaf oregano
1 tsp. leaf marjoram
1/2 tsp. leaf thyme
1/4 tsp. minced garlic
1/2 tsp. salt
1/8 tsp. pepper

In 2 quarts salted boiling water, cook tortellini for 5 minutes. Chill rapidly in cool water and drain thoroughly. In boiling salted water cook broccoli for 1 minute. Chill rapidly in cool water and rinse thoroughly. Wash mushrooms and pat dry. For dressing, mix remaining ingredients (excluding oil). Vigorously whisk in oil. Toss pasta together with broccoli, mushrooms and tomatoes. Fold in dressing. Salt and pepper; adjust to taste. Serves 4.