Tortellini and Sautéed Vegetable Salad
Serves 4

1 Tablespoon OLIVE OIL
1 Medium RED ONION, CHOPPED
2 Medium ZUCCHINI, CHOPPED
2 Medium YELLOW SQUASH, CHOPPED
1 Medium RED BELL PEPPER, CHOPPED
2 Cups MUSHROOMS, SLICED
2 Cloves GARLIC, MINCED
SALT AND PEPPER TO TASTE
1/4 Teaspoon DRIED OREGANO
1 Pound COOKED CHEESE TORTELLINI
1/4 Cup GRATED PARMESAN CHEESE

HEAT OLIVE OIL IN A LARGE SKILLET OVER HIGH HEAT. ADD ONION, ZUCCHINI, SQUASH, AND BELL PEPPER. ADD THE MUSHROOMS, GARLIC, OREGANO, SALT AND PEPPER. COOK AND STIR 7 MINS. OR UNTIL VEGETABLES ARE CRISP-TENDER. 

TOSS WITH TORTELLINI AND PARMESAN CHEESE.

SERVE WARM OR AT ROOM TEMPERATURE