Cook and drain regular and spinach tortellini as directed on package. Rinse with cold water; drain.

Place tortellini and remaining ingredients in glass or plastic bowl; toss to coat with dressing. Cover and refrigerate about 2 hours or until chilled. Toss before serving.

Anyway - I make a similar salad with cooked and drained cheese filled tortellini, drained dark red kidney beans, and sauteed onions and celery. The dressing is a mixture of olive oil, Italian Herb seasoning and a little sugar.

I don't have any measurements for this salad as I basically make it from whatever I have on hand at the time - sometimes adding in fresh tomato wedges, sometimes using a spinach or the colorful spiral noodles with or instead of the tortellini, sometimes using Great Northern Beans instead of and sometimes with the dark red kidney beans. Sometimes I even add in little cubes of cheese. Is always a favorite at the spreads I take it to.