1 yellow squash
1 red bell pepper
9 oz. frozen three-cheese tortellini
1 block Parmesan cheese or Parmigiano Reggiano
2 1/2 cups fresh spinach
Chop cucumber, zucchini, yellow squash and red bell pepper into 1-inch pieces. Set aside.
In a 4 quart pot of boiling salted water, cook the tortellini according to package instructions (usually 7-9 minutes). Remove pot from heat, strain tortellini and rinse with cold water. Add to a large bowl. Stir in chopped vegetables and Italian salad dressing. Season with Italian seasoning, salt and pepper. Top with freshly grated Parmesan cheese.
Cover bowl and chill up to 1 day, or serve immediately over spinach.
Printed from www.TheComfortofCooking.com