Christina's Deli-Style Pasta Salad

from Better Homes and Gardens

1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 medium red or yellow sweet pepper, cut into thin strips

In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.

Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.

In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat. I also mixed in some leftover chimichurri sauce and it was delicious, so I think that pesto would be a great addition if you have it around.