1 pkg (9 oz) refrigerated filled tortellini
1/2 cup bottled Caesar dressing
1/4 cup grated Parmesan
about 20 cherry tomatoes
1 can (6 oz) pitted, large ripe olives, drained
Cook and drain tortellini as directed. Toss with dressing and cheese. Cover and refrigerate about 4 hours but no longer than 24 hours, stirring occasionally.
Toss tortellini with tomatoes and olives.
Line a large bowl with salad greens and place tortellini mix in bowl.
Serve with toothpicks.