– 16 to 18 ounces refrigerated gluten-free tortellini noodles 2 packages* – 5 ounces Spring greens or leafy greens of choice – 2 cups cherry tomatoes halved – ⅔ cup kalamata olives or black olives chopped – 1/2 cup red onion thinly sliced – 1 cup feta cheese crumbles – 1 cup sun-dried tomatoes drained – ⅓ cup shaved parmesan cheese – 1/2 cup Italian Dressing or more to taste – 2 Tbsp fresh parsley finely chopped Optional Additions: – ½ cup homemade or store-bought pesto sauce – ½ cup pine nuts
When the tortellini are done, put them in a sieve and run cold water over them. Leave out until you're ready to use.