Ingredients
1 package (9 ounces) refrigerated cheese tortellini2 medium yellow summer squash, chopped2 medium zucchini, chopped2 teaspoons olive oil1 pint cherry tomatoes, halved1/2 cup chopped green onions1/4 teaspoon pepper1/2 cup fat-free creamy Caesar salad dressing1/4 cup shredded Parmesan cheese1/4 cup sliced almonds, toasted
Preparation
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender.
Drain tortellini; transfer to a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.
