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

Cook the Tortellini

• Prepare 12 oz. 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 1 cup garden tomatoes into small bites.
If you’re using grape or cherry tomatoes, slice them in half.
• Peel and slice 1 whole cucumber. Slice 1 whole yellow squash and 1/2 cup mushrooms. Dice 1/2 cup green bell peppers and 1/2 cup sweet onion.

Make the Dressing

• In a small bowl combine the 1/2 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1 tablespoon minced garlic, 2 teaspoons Italian seasoning, and 1/4 teaspoon crushed 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 1/2 teaspoon kosher salt and 1/2 teaspoon freshly grated 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 1/2 cup Parmesan (freshly grated) before serving. Serves 6-8.