2 13oz pkgs tri-color tortelline (cooked, drained and cooled)
1/2 - 3/4 c creamy italian dressing
1/2 - 1 c shredded parmesan
3 carrots, diced
1 tomato, diced
salt & pepper to taste
Combine all ing and refrigerate several hours before serving.
Courtesy of: Kimber Davis
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