1 9-oz pkg cheese tortellini or ravioli
3 cups broccoli florets
1 cup finely chopped carrots
1/4 cup green onions
1/2 cup reduced-fat ranch dressing
1. In large pot cook pasta according to directions. Add the broccoli (I buy frozen florets for time and money) and carrots. Drain and rinse with cold water. Drain again.
2. Add the green onions and ranch dressing and refrigerate for 2 to 24 hours.