RECIPE FROM "SANDY'S
8 ounces refrigerated or frozen cheese tortellini
3 cups broccoli or cauliflower florets
8 ounces pineapple chunks
2 tablespoons balsamic or red wine vinegar
1 tablespoon oil
4 ounces fresh link sausage cooked, drained and sliced
1 bell pepper cut into 1-inch pieces
Prepare tortellini according to package directions, adding broccoli during last 2 minutes of cooking. Drain pineapple; reserve 1/4 cup juice.
In large bowl, combine reserved juice, vinegar and oil.
Drain tortellini and vegetables. Add tortellini, vegetables, sausage, bell pepper and pineapple to dressing; toss well to coat evenly.
Serve at room temperature or chilled. Toss before serving. Garnish with fresh herbs, if desired.