Vegetable Tortellini Salad
- Heat 15 mL (1 tbsp.) oil in a large skillet over medium-high heat.
- Sauté vegetables for 2 to 3 minutes, or until tender-crisp.
- Meanwhile, cook pasta in a large pot of boiling salted water for 3 minutes. Drain and rinse with cold water.
- Toss drained pasta with remaining ingredients in a large bowl. Sprinkle with Parmesan before serving.