Deli Style Pasta Salad

Written by Recipe Manager

1	(9 ounce) package	cheese tortellini, refeigerated
1 1/2	cups	fresh broccoli flowerets
1	large	carrot, thinly sliced
1/4	cup	wine vinegar
2	tablespoons	extra virgin olive oil
1	teaspoon	Italian seasoning
1	teaspoon	Dijon mustard
		Salt and black pepper to taste
1/8	teaspoon	garlic powder
2	(14.5 ounce) cans	Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil, drained
1	medium	yellow bell pepper, cut into thin strips

In a large saucepan cook pasta according to package directions, except omit any salt or oil. Add broccoli and carrots the last three minute of cooking; drain and rinse with cold water to stop cooking.
Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
In a large bowl combine the pasta mixture,RED GOLD® PETITE DICED TOMATOES with GARLIC & OLIVE OIL and yellow bell pepper. Shake dressing and pour over pasta salad; toss gently to coat.