Salad

• 1 (7 oz.) pkg. cheese tortellini
• 1 cup sliced celery
• 1 cup fresh broccoli florets
• 4 ounces (1 c.) cubed Cheddar cheese
• 1 (2 1/4 oz.) can sliced ripe olives drained
• 1 cup cherry tomatoes -- halved

Parmesan Dressing

• 1/2 cup mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1 to 2 tbsp. milk
• 1 tablespoon lemon juice
• 1 1/2  teaspoons chopped fresh marjoram or 1/2 tsp. dried m

1. Cook tortellini to desired doneness as directed on package.  Drain; rinse with cold water.  Cover; refrigerate 30 minutes.
2. In large bowl, combine all salad ingredients except tomatoes; toss gently.
3. In small bowl, combine all dressing ingredients; blend well.  Pour dressing over salad; toss gently. Cover; refrigerate 2 to 3 hours to blend flavors.
4. Just before serving, add tomatoes; toss gently.  6 (1 cup) servings.

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