Tortellini Salad

• 9 ounces tortellini, cooked and rinsed under cold water
• 9 ounces spinach tortellini, cooked and rinsed under cold water
• 2 cups broccoli, cooked
• 8 ounces artichoke hearts, drained (not the marinated ones)
• 1 cup kalamata olive, sliced
• 1 lb shrimp, cooked
• 2 cups cherry tomatoes, halved
• 1 cup parmesan cheese
• 1 cup caesar salad dressing (or spicy Italian, adding more if necessary, homemade is preferrable)

1. Cook pasta until al dente.
2. Rise and cool.
3. Add the cooked broccoli, artichoke hearts, black olives, shrimp, tomatoes and the parmesan cheese.
4. Add enough dressing to coat the pasta and vegetables.
5. Chill for 2 hours.
6. Just before serving, check seasonings and add more dressing if necessary.

tortellini, tortellini, broccoli, hearts, kalamata olive, shrimp, cherry tomatoes, parmesan cheese, caesar salad dressing

Taken from www.food.com/recipe/tortellini-salad-419556 (may not work)