Recipe(tried): Wild Rice Tortellini Salad (with tomatoes, broccoli, and olives)

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 and Tortellin Salad
Servings: 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 cup 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 cup 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 Tbsp 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 minutes; drain off water. Do not overcook. Chill approximately 45 minutes in refrigerator.

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