(For fun you can substitute Ravilini for the Tortellini)
1 lb cheese tortellini
1 sm. purple onion chopped
1 jar sundried tomatoes packed in oil – julienne cut (drained)
1 pkg. tomato/basil feta cheese
1 pkg. baby spinach
1/4 cup fresh basil chopped
1/2 cup toasted pine nuts
1 cup favorite bottled Italian style dressing (or use champagne or mustard vinaigrette)
Cook tortellini according to directions. Rinse with cold water and let cool.
Mix tortellini and half the dressing in zip lock and refrigerate for several hours or overnight.
When ready to serve mix all ingredients together, toss with dressing and serve.