Spinach and Tortellini Salad recipe

4 servings

1 (9 ounce) package cheese-filled tortellini

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/3 cup grated Parmesan cheese

2 cups cherry tomatoes, halved

1 (2 ounce) can sliced black olives

1 (16 ounce) bottle Italian-style salad dressing

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives.

Add enough salad dressing to coat.

Toss and season with salt and pepper.