Spicy Spinach Tortellini Salad

I’ve been away for awhile, busy, busy at home and work.  Then this past week with the fires and heat in San Diego, we didn’t cook at all.  Anyway, looks like things are getting back to normal. Praying for those that lost their homes as well as the brave firefighters that have been working around the clock.

Start with refrigerated tortellini.  Cook according to package directions, rinse with cold water and drain.

Chop 2 Persian cucumbers and 3 Roma tomatoes.  Add to bowl.

Chop and add 3 green onion

Roughly chop 3 cups of raw spinach, and 1/2 cup Greek olives.

Mix all ingredients together.

Add 1/2 cup (more or less to taste) of Hidden Valley Spicy Ranch Dressing.

Mix well, chill, top with freshly grated Parmesan cheese and enjoy!