Ingredients
1 (9 ounce) package refrigerated cheese-filled tortellini
1 1/2 cups fresh broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Italian seasoning
1 tablespoon Dijon mustard
Salt and black pepper to taste
1/8 teaspoon garlic powder
1 (28 ounce) can
Tuttorosso® Diced Tomatoes, drained
1 medium yellow bell pepper, diced