• Gather the ingredients so you have everything close at hand on the counter or table.

Cook the Tortellini

• Prepare the Cheese and Spinach Tortellini in a medium saucepan, according to package directions. I like to remove the tortellini about 1 minutes short of al dente to assure the pasta is not overcooked for this salad.

Prepare the Vegetables

• Using a cutting board and Chef’s knife, dice the tomato into small bites. (If you’re using grape or cherry tomatoes, slice them in half.)
• Peel and slice the cucumber. Slice the yellow squash and mushrooms. Dice the green bell pepper and sweet onion.

Make the Dressing

• In a small bowl combine the extra virgin olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, and red pepper flakes.

Assemble the Salad

• In a large bowl, combine the vegetables and cooked tortellini with a rubber spatula. Pour the homemade Italian dressing over the vegetable mixture. Season with kosher salt and freshly ground black pepper.
• Transfer the salad to a pretty serving bowl. Cover with plastic wrap and refrigerate for 30-60 minutes before serving to allow the flavors to meld.
• Sprinkle the salad with freshly grated Parmesan before serving. Serves 6-8.