1 pkg (12oz) frozen cheese-filled tortellini, cooked.
   1 can whole, pitted black olives, drained.
   1 medium zucchini, julienned.
   1 large carrot, peeled and chopped.
   1/4  cup fresh parsley,snipped.
   1 pint (2 cups) cherry tomatoes, halved.
   3 green onions, thinly sliced.
   1 garlic clove, pressed.
   1/2  cup ranch dressing (low fat or nonfat is ok)
   1/2  oz  (2 Tablespoons) fresh Parmesan cheese, grated.

   
   Prepare tortellini according to package directions in 3 Qt saucepan; drain.  Rinse under cold running water. 
   Place tortellini in chilled bowl.

   Julienne zucchini, chop carrot, snip parsley. Cut tomatoes in half, slice green onions. Press garlic using garlic press.

   Add vegetables to tortellini. Measure salad dressing and pour over salad. 

   Grate Parmesan over salad, toss lightly.  Cover and chill 30 minutes.

   Can make this into a main dish by adding cooked cubed chicken, or flaked tuna or salmon.

Cruise Critic Member: Corkey Carol