1 (9 oz.) pkg. refrigerated cheese, filled spinach tortellini
6 oz. Swiss cheese
6 oz. cheddar cheese
3 med. plum tomatoes
1 med. cucumbers
2 (6 oz.) jars marinated artichoke hearts
1 sm. can pitted med. ripe olives
1/3 c. bottled Caesar salad dressing

30 minutes before serving, prepare tortellini as directed. Cut cheeses into bite sized pieces. Cut tomatoes into 1/2 inch pieces. Peel most of skin off cucumbers and cut into 1/4 inch slices. Drain 1 jar artichokes. In large bowl mix tortellini, cheese, tomatoes, cucumber, drained artichokes, other jar of artichokes with their liquid, olives, and bottled Caesar dressing. Toss, cover and refrigerate until serving.