Garth's Pasta Salad

• 12 ounces rotini pasta
• 12 ounces fresh spinach and cheese tortellini
• 2 dozen grape tomatoes, halved
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 ounces Cheddar, shredded
• 3 tablespoons olive oil

1. In a large saucepan, bring 4 quarts of water to a boil.
2. Add the rotini, reduce to a low boil and cook to the desired doneness, about 10 minutes, adding the tortellini during the last 6 minutes of cooking.
3. Drain and transfer to a large bowl.
4. Toss the tomatoes with the salt and pepper in a small bowl.
5. While the pasta is still warm, add the tomatoes, Cheddar and oil and toss to combine.
6. Serve warm.

rotini pasta, fresh spinach, grape tomatoes, kosher salt, freshly ground black pepper, cheddar, olive oil

Taken from www.foodnetwork.com/recipes/trisha-yearwood/garths-pasta-salad.html (may not work)