Ingredients
1
(9-oz.) pkg. refrigerated cheese-filled tortellini
1
medium yellow bell pepper, coarsely chopped (about 1 cup)
14
cherry tomatoes, cut in half
1/2
cup pitted kalamata olives
1
(10-oz.) pkg. prewashed fresh baby spinach (about 8 cups)
3/4
cup purchased Italian salad dressing
1
oz. (1/4 cup) shredded fresh Parmesan cheese
Preparation
Cook tortellini as directed on package. Drain. Rinse with cold water to cool; drain well.
Meanwhile, in large serving bowl, combine bell pepper, tomatoes, olives and spinach.
Add cooked tortellini to vegetable mixture. Pour dressing over salad; toss gently to coat. Sprinkle with cheese.
