1 (12 oz.) Muellers Ruffle Trio Macaroni
1 (16 oz.) tortellini (with meat and-or cheese) each
1 (16 oz.) frozen broccoli-cauliflower mix
3 med.-lg. tomatoes, chopped
1 can pitted black olives, sliced
1 pkg. Good Seasons Italian dressing
1 (16 oz.) bottle Kraft Zesty Italian dressing

(I usually use the 2 bags of tortellini when I double the recipe).

(OR - one 8 ounce frozen broccoli and one 8 ounce frozen cauliflower).

Cook macaroni and tortellini separate according to package directions, until firm, not mushy. While in colander, run cold water over the above in order to stop the cooking action. Thaw broccoli-cauliflower under hot water and drain. Cut to bite size pieces. After combining the above, add in the chopped tomatoes and sliced olives.

Mix all ingredients in a fix-n-mix bowl. Sprinkle with Good Seasons dressing mix. Pour Zesty Italian dressing over all and mix thoroughly but carefully, as the tortellini have a tendency to open. Let marinate in refrigerator for at least 6 hours or overnight.