1 package (16 to 19 oz.) refrigerated or frozen cheese-filled tortellini
2 cups fresh or frozen broccoli
1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon, drained and chunked
1 small tomato, seeded and diced*
3/4 cup (3 oz.) shredded Parmesan cheese
8 oz. regular or reduced-calorie Italian dressing with cheese

Cook tortellini according to package directions. Drain; rinse in cold water. Transfer to large bowl.
Microcook broccoli on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato, cheese and dressing.

* Substitute 1/2 cup sun-dried tomatoes, julienne cut, for added flavor.

Makes 2 quarts, about 4 to 6 servings.