pkg. refrigerated cheese filled tortellini
medium yellow bell pepper, coarsely chopped (1 cup)
cherry tomatoes, cut in half
cup pitted kalamata olives
(10 oz) pkg prewashed fresh baby spinach (8 cups)
cup purchased Italian salad dressing
cup shredded parmesan cheese
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.