ITALIAN TORTELLINI SALAD

1 7-oz. pkg. cheese-filled spinach tortellini
8 oz. provolone cheese or mozzarella cheese, cubed (2 cups)
1 small tomato, coarsely chopped
1/2 of a small green pepper, cut into thin strips (1/4 cup)
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced (1/4 cup)
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 chilled tortellini to a serving bowl. Add cubed provolone or mazzarella cheese, tomato, pepper strips, olives, and green onions. Pour dressing over tortellini mixture. Toss gently to coat. Add Parmesan cheese and toss lightly. Makes 5 or 6 servings.