I've given this out tons of times, everyone loves. It's a little
putzy but worth it. It can be made ahead, I just carry to to
wherever I'm going & put the salad dressing & basil in when I
get there. I also add a little freshly grated parmesan before
serving.

Wild Rice & Tortellin Salad Serves 8

1 (6 oz) pkg long grain & wild rice mix (Uncle Ben's Original
recipe)
1 (9 oz) pkg refrigerated fresh cheese tortellini (I use
DiGiornio - use anything from the refrigerated fresh cheese area)
3 medium tomatoes, coarsely chopped (I usually seed them, so it
doesn't get too soggy)
1/2 C broccoli florets (You can blanch these for 30 seconds in
boiling water & then plunge into ice water if you like, just
makes them greener. It's not necessary)
1 (6 oz) can pitted ripe olives, drained
1/2 C finely chopped red onion
1 (8 oz) bottle italian dressing (your choice, I use Seven Seas
Viva italian or Henri's Italian Herb - which is the original
ingredient, but hard to find.)
1 T chopped fresh basil or 1 tsp dried leaf basil

Cook rice according to pkg directions about 25 minutes. Chill
about 35 minutes in refrigerator. Cook tortellini according to
pkg directions, about 5 min. drain off water. Do not overcook.
Chill approximately 45 min in refrigerator.

In large salad bowl, combine tomatoes, broccoli, onion, olives,
chilled rice, chilled tortellini & Italian dressing. Add basil
& toss to blend. Serve immediately. Refrigerate leftovers.

Hope this is along the lines of what you wanted.