1 (9-0z) pkg cheese tortellini, uncooked
2 c (2″) julienne-cut zucchini
2 T grated Parmesan cheese
1 c cherry tomato halves
⅓ c red-wine vinaigrette dressing
½ c chopped red bell pepper
1½ t chopped fresh dillweed
⅓ c sliced scallions
¼ t pepper

Cook tortellini in boiling water for 6 minutes, omitting salt and fat. Drain and rinse under cold, running water; drain well. Combine tortellini, veggies, and cheese in a bowl. Combine vinaigrette, dillweed, and pepper in a bowl; stir well. Pour over tortellini mixture; toss gently. Yield 6 servings.