Harvest-Time Tri-Color Cheese Tortellini

• 2 gal. cooked tri-color cheese-filled tortellini pasta
• 2-1/2 qt. fresh asparagus, trimmed, blanched and cut into 1-inch lengths
• 2 qt. fresh spinach, chiffonade
• 2 qt. grape tomatoes, cut in half
• 2 qt. zucchini, cut into 1/4-inch-thick lengthwise slices, grilled and cut into 1-inch pieces
• 2 qt. canned artichoke bottoms, sliced
• 1 qt. perlini mozzarella
• 1 qt. KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• 1-1/2 cups red onions, small dice
• 2 cups fresh basil, chiffonade
• to taste salt and pepper
• 2-2/3 cups shaved Parmesan cheese Target 2 For $5.00 thru 02/06

1. Combine all ingredients except Parmesan cheese.
2. For each serving: Plate 1-1/2 cups salad; top with 1 Tbsp.
3. Parmesan cheese.

pasta, fresh asparagus, fresh spinach, grape tomatoes, zucchini, artichoke bottoms, perlini mozzarella, tomato, red onions, fresh basil, salt, parmesan cheese

Taken from www.kraftrecipes.com/recipes/harvest-time-tri-color-cheese-tortellini-114972.aspx (may not work)