1 pkg (9 oz) refrigerated filled tortellini

1/2 cup bottled Caesar dressing

1/4 cup grated Parmesan

about 20 cherry tomatoes

1 can (6 oz) pitted, large ripe olives, drained

salad greens

Cook and drain tortellini as directed.

Toss with dressing and cheese.

Cover and refrigerate about 4 hours but no longer than 24 hours, stirring occasionally.

Toss tortellini with tomatoes and olives.

Line a large bowl with salad greens and place tortellini mix in bowl.

Serve with toothpicks.