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 turkey 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. 

Yield: 6 Servings
Categories: Pasta, Salads
SHAPELY PASTA: Pasta comes in array of shapes, sizes, colors,
and types. Here's a quick sampling of what a few of the basics
are used for to alleviate some of the the mystery:
long, round pasta (e.g., spaghetti, capellini, vermicelli)
long, flat pasta (e.g., lasagna, fettuccine, linguini)
short, shaped pasta (e.g., penne, conchiglie or shells, fusilli)
stuffed pasta (e.g., ravioli, tortellini, cannelloni)