Italian Tortellini - Vegetable Salad

1 pkg. (9 oz) refrigerated cheese filled torellini
1 pkg. (9 oz) refrigerated spinich filled torellini
2 cups small fresh cauliflower florets
2 cups small fresh broccoli florets
1 cup oil-packed julienne-cut sun dried tomatoes...drained ( I use fresh cherry tomatoes)
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 med. chopped yellow bell pepper
2 jars ( 6 0z. each) marinated artichoke hearts, drained coarsely chopped and reserve 1/4 cup liquid
1 bottle Italian dressing (8 oz)

In large saucepan cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last min. of cooking..Rinse w/ cold water to cool and drain well.
meanwhile in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes
add tortillini, cauliflower, broccoli to salad, stir gently. Add dressing and reserved 1/4 cup of artichoke liquid toss to mix..
Serve immediately or cover and refrigerate til serving time