Tortellini Salad

12 oz. pkg. (340 g) herb tortellini with cheese
12 oz. pkg. (340 g) spinach tortellini with cheese
2 cups broccoli florets
14 oz. (398 ml) can artichoke hearts, quartered
12 oz. (341 ml) can pitted black olives
1 lb. (500 g) shrimp, cooked and tails removed
16 oz. (455 ml) bottle golden caesar dressing or spicy Italian dressing
2 cups halved cherry tomatoes
1 cup freshly grated parmesan cheese

Cook tortellini according to package directions. Drain well. In a large bowl, toss tortellini, broccoli, artichokes, olives and shrimp with dressing. Marinate overnight in refrigerator. Prior to serving, toss with tomatoes and parmesan cheese. Serves 8.