Tortellini Bean Salad

• 1 package (9 ounces) refrigerated spinach tortellini
• 2 cups fresh broccoli florets
• 1/2 large red onion, thinly sliced
• 1 cup canned garbanzo beans or chickpeas, rinsed and drained
• 1 cup canned red kidney beans, rinsed and drained
• 1 cup canned cannellini beans, rinsed and drained
• 1 can (6 ounces) pitted ripe olives, drained
• 1 bottle (8 ounces) fat-free Italian salad dressing
• 1/4 cup shredded Parmesan cheese, divided
• 1 teaspoon dried oregano
• 24 cherry tomatoes, halved

1. Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours.
2. Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.

tortellini, fresh broccoli florets, red onion, garbanzo beans, kidney beans, cannellini beans, olives, italian salad dressing, parmesan cheese, oregano, tomatoes

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