When summer is approaching, cooks begin to think of lighter dishes more appropriate to hot weather and outdoor dining. Nothing is more tasty at a summertime barbecue, picnic or potluck dinner than a cold tortellini salad. Tortellini are rings of pasta usually filled with a meat mixture, or sometimes cheese. Don't confuse them with tortelloni, which are twice as large and filled with a vegetable blend, or sometimes cheese. Depending on your guests' preferences and diet, make this salad "regular," vegetarian or low calorie.
Boil the tortellini as instructed on the package.
Drain and run under cold water until well chilled, about 5 minutes.
Pour the pasta into a big bowl and add the chopped vegetables -- broccoli, celery, carrots, tomatoes, red and green bell peppers, or whatever you like. Add pepperoni, leftover chicken or tofu and the cheeses. Toss well and refrigerate for at least an hour.
Pour 3/4 of a bottle of well-chilled Italian dressing on the salad and toss. Save the rest of the dressing to refresh the salad if it gets dry.
Serve in a glass bowl so all the colors show through.