Ingredients

• 20 ounces tri-color cheese tortellini

• 1 (14-ounce) can artichoke hearts, drained and quartered

• 1 (2.25-ounce) can sliced black olives, drained

• 1/2 cup oil packed sun-dried tomatoes, drained and chopped

• 1/4 cup pine nuts, toasted

• 1/4 cup red onion, thinly sliced

• 3/4 cup Stonewall Kitchen Classic Italian Dressing

• 1/2 cup Parmesan cheese, shredded