• 1 bag pesto tortellini
• 1 jar sun-dried tomatoes in oil
• 1/4 cup red wine vinegar
• 1 bag broccoli florets

Cook tortellini according to package instructions. During last minute, add broccoli florets to quickly blanch. Drain and cool.

Mix all ingredients in bowl. Add garlic powder and salt and pepper, as desired.

***Alternative method:

Use bagged sun-dried tomatoes and add 1/2 cup olive oil.