Makes 5 (1-cup) servings

1 9-ounce package refrigerated cheese-filled tortellini

2 small yellow and/or red sweet peppers, stems cut off, seeds removed, and cut into bite-size strips

1⁄2 of a small cucumber, peeled (if you like), seeds removed, and chopped

1 cup shredded purchased roasted chicken

1⁄2 cup grape tomatoes, each cut in half

1⁄4 cup sliced pitted ripe olives

1⁄2 cup bottled reduced-calorie Italian dressing

1⁄4 cup finely shredded Parmesan cheese

1. Cook tortellini in the large saucepan following package directions. Turn off burner. Place colander in sink. Using hot pads, carefully pour tortellini into colander to drain. Rinse with cold water and let drain.

2. Put tortellini, sweet peppers, cucumber, chicken, tomatoes, and olives in the serving bowl. Pour dressing over mixture. Stir to mix well. Cover with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 24 hours.

3. When ready to serve, stir to mix well. Top with Parmesan.

Recipe reprinted with permission from New Junior Cookbook from Better Homes and Gardens, published by Houghton Mifflin Harcourt, 2012