ITALIAN TORTELLINI SALAD

1 pound frozen or fresh cheese tortellini
2 cups shredded Colby or jack cheese
1 cup fresh spinach, washed and torn into bite size pieces
1 cup chopped tomatoes
1 cup fat free Italian dressing
4 oz. pepperoni slices cut into quarters
2 tablespoons balsamic vinegar

Cook tortellini in a large pot of boiling water for 5-8 minutes.

Chill pasta in colander under cold running water for several minutes.

Drain and place in a large serving bowl. Add remaining ingredients to pasta and toss.

This dish may be served immediately or chilled up to 24 hours before serving.