3tablespoonslight Greek or Italian dressingdivided
1cupwhole cherry or grape tomatoescut in half
1small red onionthinly sliced
1 ½roasted red bell pepperssliced in thin strips
¼cupshredded fresh basil
½can artichoke heartsquartered
¾cupwhole black olives
¼cupgrated Parmesan cheese
Prepare the tortellini according to the package directions. I used Buitoni’s cheese and roasted garlic tortellini this time, but a spinach tortellini works great, too. Rinse the tortellini under cold water and set it aside to drain well. Place the tortellini in a bowl and add 2 tablespoons Greek or Italian dressing and toss gently to coat well. For reference, I used Cardini’s Light Greek Vinaigrette.
Place the halved tomatoes in the bottom of a large glass serving bowl. Drizzle with 1 tablespoon of the dressing. Next, add the tortellini to the bowl. Layer the remaining ingredients – feta cheese, red onion, roasted red bell pepper, basil, cucumbers, artichoke hearts and black olives.
Cover and refrigerate until ready to serve (at least 1 hour). When ready to serve, add salt, pepper and Parmesan cheese to top.