Ingredients
1 package (9 ounces) refrigerated spinach tortellini2 cups fresh broccoli florets1/2 large red onion, thinly sliced1 cup canned garbanzo beans or chickpeas, rinsed and drained1 cup canned red kidney beans, rinsed and drained1 cup canned cannellini beans, rinsed and drained1 can (6 ounces) pitted ripe olives, drained1 bottle (8 ounces) fat-free Italian salad dressing1/4 cup shredded Parmesan cheese, divided1 teaspoon dried oregano24 cherry tomatoes, halved
Preparation
Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours.
Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.
