1 pkg. cheese tortellini
2 c. chicken broth
1/4 c. each red and green peppers, diced
1/2 c. Ken's Italian dressing
Salt, pepper and parsley flakes

Cook tortellini's in boiling chicken broth, only until al dente. One minute before done, add diced peppers to blanche. Drain tortellinis and peppers; put in a bowl and add salad dressing. Stir mixture to coat all tortellinis. Add salt, pepper and parsley flakes to taste. Refrigerate for 2 hours or more.