1 (9 oz.) pkg. refrigerated cheese-filled spinach tortellini
6 oz. Jarlsberg or Swiss cheese
6 oz. sharp Cheddar cheese
3 med. plum tomatoes
1 med. cucumber
2 (6 oz.) jars marinated artichoke hearts
1 (6 oz.) can black olives, drained
1/3 c. bottled Caesar salad dressing

ABOUT 30 MINUTES BEFORE SERVING, OR EARLY IN THE DAY:

In 4-quart saucepan, prepare tortellini as directed.

Cut Jarlsberg and Cheddar into bite-size pieces. Cut tomatoes into 1/2 inch pieces. Peel most of the skin from cucumber, cut into 1/4 inch slices.

Drain marinade from 1 jar artichoke hearts. In a large bowl, mix tortellini, cheeses, tomatoes, cucumbers, drained artichoke hearts, remaining jar of artichoke hearts with their liquid, olives, and bottled Caesar dressing; toss to coat well. Cover and refrigerate if not serving right away.

Makes 6 main dish servings.