Tortellini-Spinach Salad

--9 oz pkg refrigerated cheese-filled tortellini

--1 medium yellow bell pepper, coursely chopped

--14 cherry tomatoes, halved

--1/2 cup pitted kalamata olives (we used black)

--10 oz pkg prewashed fresh baby spinach

--3/4 cup Italian salad dressing

--1/4 cup shredded Parmesan cheese

1. cook tortellini as directed. Drain, rinse with cold water to cool; drain well

2. in a large serving bowl, combine bell pepper, tomatoes, olives and spinach

3. add cooked tortellini to vegetable mixture. Pour dressing over salad; toss gently to coat. Sprinkle with cheese.