Summer Tortellini Salad

Summer Tortellini Salad

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free Italian dressing such as Newman's Own
2 tablespoons grated fresh Parmesan cheese
Broccoli, Cauliflower, and bell peppers are delicious in this as well.

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.
Yield: 6 servings