Ingredients

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1 20 oz. bag refrigerated cheese tortellini

1 cucumber peeled, sliced and quartered

1 pint cherry tomatoes halved

1 each red and yellow bell pepper diced

2 Tbls. chopped pepperoncinis

1/2 cup shredded carrots

2–3 cups fresh spinach

3 Tbls. chopped fresh basil

1 6 oz. container grated Parmesan

1 16-oz bottle Zesty Italian dressing (you may not use it all)

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Instructions

Cook tortellini in salted water according to package directions. Rinse with cool water, drain and add to a large serving bowl. Pour half of the dressing over the warm pasta and toss to combine. Add the remaining salad ingredients to the tortellini.

If serving within the hour: toss with desired amount of remaining dressing. Although you can serve salad immediately, I recommend refrigerating for at least 30 minutes for the flavors to meld and salad to chill.

If serving later: Gently toss ingredients to combine but do NOT add remaining dressing yet. Cover and refrigerate. When you are ready to serve, toss with desired amount of remaining dressing. This salad is excellent the next day.