Tortellini Vegetable Salad

Time

6 servings

1 bottle (8 oz.)	Italian salad dressing
2 tbsp.	Dijon mustard
1 cup	fresh broccoli florets
1 cup	sliced fresh mushrooms
1 cup	cherry tomato halves
1 cup	sliced zucchini
1 pkg. (9 oz.)	refrigerated cheese or
	meat-filled tortellini, cooked and drained
1/2 cup	Sliced pitted ripe olives

In a large bowl, combine Italian dressing and mustard. Add remaining ingredients and toss to coat. Cover and chill.