Provided by Melissa Hammons (2002)
2 packages (9 ounce) refrigerated cheese filled tortellini
1 bag (10 ounce) washed fresh spinach, stems removed, and torn in pieces
3 green onions sliced
1 cupe medium ripe olives
1 small red bell pepper, chopped (3/4 cup)
8 ounces frozen cooked salad shrimp, thawed
1/3 cup sour cream
1/3 cup caesar salad dressing
1/2 tsp salt
Cook and drain torellini as directed on package. Rinse with cold water and drain. Place spinach in boiling water, cover and cook 1 minute. Drain immediately and rinse with cool water and drain. Place tortellini, spinach, onions, olives, bell peppers & shrimp in large glass or plastic bowl. Toss Lightly. Mix remaining ingredients and toss wit the tortellini mixture. Cover and refrigerate at least one hour.
