This is a great main course meal on hot summer days and serves 6 to 8 people as a main course. It will keep 4-5 days in the refrigerator, but needs to be stirred frequently when first made to allow the dressing to fully marinate through entire salad.

2 pkgs. Contadina spinach tortilleni with chicken
1 pkg. reg. container tortilleni with cheese
1 (4 oz.) block of Muenster cheese
1 pkg. frozen baby peas in single serving size
1/2-3/4 c. sliced ripe or black olives
2-3 green onion tops
6 oz. pkg. freshly grated Parmesan cheese
1-2 bottles Kraft Cholesterol Free-oil Free Italian Dressing
1 lg. glass or metal bowl
1 lg. spoon

1. Cook tortilleni and baby peas according to directions, rinse in cold water, drain and set aside.

2. Remove any yellow-orange covering from edge of Muenster cheese. Slice cheese into strips 1 inch long by 1/2 inch wide by 1/2 inch thick.

3. Slice green onion tops into small pieces about 1/4 inch long.

4. Combine Muenster cheese, peas, olives, onion tops along with 1/2 of Parmesan cheese in large bowl.

5. Blend in 1/2 a bottle dressing.

6. Stir in 1/2 of the tortilleni.

7. Stir in remaining Parmesan cheese and dressing.

8. Stir in remainder of tortilleni.

9. Cover with foil and refrigerate for two hours or until fully chilled. Stir every half hour or so to allow the dressing to marinate throughout the salad. If dressing soaks in to fast, add more dressing as needed. Servings: 6-8.