Tex-Mex Tortellini

1 package cheese tortellini
1 tablespoon olive oil
2 tablespoons dry taco mix

Cook the tortellini in a large pot of boiling water for about 5 minutes or just until cooked but very firm. Drain the tortellini and rinse with cold water. Place the tortellini in a plastic zip-type bag; toss with olive oil, then sprinkle with the dry taco mix. Refrigerate until ready to serve.

Place on platter with wooden picks surrounded by bowls of sour cream, salsa and guacamole.