1 pkg (7-oz) cheese filled spinach tortellini
8 oz provolone cheese, cubed
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup 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 tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup 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 tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.
file photo for reference only-not this recipe
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