1 (7 oz.) pkg. cheese-filled spinach tortellini
8 oz. provolone cheese or Mozzarella cheese, cubed (2 c.)
1 sm. tomato, coarsely chopped
1/2 of a sm. green pepper, cut into thin strips (1/4 c.)
1/2 c. sliced pitted ripe olives, drained
4 green onions, sliced (1/4 c.)
1/2 c. Italian salad dressing
1/4 c. grated Parmesan cheese

Cook tortellini according to package directions. Drain tortellini in a colander. Place colander in a large bowl of ice cold water. Let stand for 5 minutes. Drain well.

Transfer chilled tortellini to a serving bowl. Add cubed provolone or Mozzarella cheese, tomato, pepper strips, olives, and green onions. Pour dressing over tortellini mixture. Toss gently to coat. Add Parmesan cheese and toss lightly. Makes 5 or 6 servings.