8 or 9 ounces frozen or refrigerated cheese-filled tortellini
1 1/2 cups broccoli florets
1  large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1  medium red or yellow sweet pepper, cut into thin, bite-size strips
 fresh chives with blossoms (optional)

In a large saucepan cook tortellini according to package directions, except omit any oil or salt and add broccoli and carrot for the last 3 minutes of cooking. Drain tortellini and vegetables. Rinse with cold water; drain again.

Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.

In a large bowl combine the tortellini mixture and sweet pepper. Shake dressing. Pour over tortellini mixture; toss gently to coat.

To serve, divide among 4 dinner plates. If desired, garnish with fresh chives.