Cheese or meat tortellini
1 qt. broccoli flowerettes, blanched and cooled
4 c. cooked, cooled tortellini
1 (6 oz.) jar marinated artichoke hearts, drain and reserve liquid
1 1/2 c. sliced fresh mushrooms
1 basket cherry tomatoes, cut in half
1 (6 oz.) can pitted ripe olives, drained
Salt to taste

Dressing: To reserved marinade, add enough salad oil to make 1/3 cup. Add 1/3 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoons dry basil, 2 teaspoons lemon juice, and 1/2 teaspoon pepper.

Combine ingredients. Add dressing and salt. I like to do the day before but chilling a few hours is okay. Serves 4 to 6. Good for picnics - no mayonnaise.