Bake in preheated oven for 35-40 minutes, or until pick inserted in center comes out clean. Remove from oven and sprinkle top of cake with powdered sugar. Cool on wire rack. Combine and toss tortellini, peppers, cucumber, artichoke hearts and salad dressing in large bowl. Cover and refrigerate at least 2 hours.
Arrange tomato wedges over top of salad.
Melt butter or margarine in 2-quart casserole dish. Add remaining ingredients and stir until blended. Cover and bake inside preheated oven for 45-50 minutes, or until rice is tender.