Ingredients
2 packages (9 ounces each) refrigerated tricolor cheese tortellini4 cups cubed cooked chicken breast1 can (6 ounces) pitted ripe olives, drained and halved2 medium tomatoes, chopped1 cup cubed part-skim mozzarella cheese1/3 cup minced fresh parsley3/4 teaspoon salt3/4 teaspoon pepper3/4 cup balsamic vinaigrette1/2 cup shredded Parmesan cheese
Preparation
Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat.
Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.
