2 bags (1 lb.) frozen cheese tortellini
1 red bell pepper
1 yellow bell pepper
2 c. broccoli florets
1 (16 oz.) bottle Italian salad dressing
Parmesan cheese

Cook tortellini according to package directions. Drain; rinse; cool. Steam peppers and broccoli until crisp-tender. Rinse in cold water. Peel peppers and cut in julienne strips. Combine vegetables with tortellini. Pour dressing over all. Stir gently and top with Parmesan cheese.