Tortellini Chicken Salad

• 2 packages (9 ounces each) refrigerated tricolor cheese tortellini
• 4 cups cubed cooked chicken breast
• 1 can (6 ounces) pitted ripe olives, drained and halved
• 2 medium tomatoes, chopped
• 1 cup cubed part-skim mozzarella cheese
• 1/3 cup minced fresh parsley
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3/4 cup balsamic vinaigrette
• 1/2 cup shredded Parmesan cheese

1. Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat.
2. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.

tricolor cheese, chicken breast, olives, tomatoes, mozzarella cheese, parsley, salt, pepper, balsamic vinaigrette, parmesan cheese

Taken from www.tasteofhome.com/recipes/tortellini-chicken-salad/ (may not work)