SALAD:

1 (7 oz.) pkg. cheese tortellini
1 c. fresh broccoli flowerets
4 oz. (1 c.) cubed Cheddar cheese
1 c. sliced celery
1 c. cherry tomatoes, halved
1 (2 1/4 oz.) can sliced ripe olives, drained

PARMESAN DRESSING:

1/2 c. mayonnaise or salad dressing
1-2 tbsp. milk
1 1/2 tsp. chopped fresh marjoram or 1/2 tsp. dried marjoram leaves
3 tbsp. grated Parmesan cheese
1 tbsp. lemon juice

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water. Cover; refrigerate 30 minutes.

In large bowl, combine all salad ingredients except tomatoes; toss gently. In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently. Cover; refrigerate 2-3 hours to blend flavors. Just before serving, add tomatoes; gently toss. Yield: 6 (1 cup) servings.