Summer Tortellini Salad

It may not be June 21st, but I'm telling you, summer is here in Chattanooga.  Mid to upper 90's all week.  If I'm going to be using the oven, it will be first thing in the morning or not at all.  This means just one thing to me:  time to pull out the salad recipes.  This is a new one I ran across last year and never got around to using.  What a shame!  It's a wonderful twist on traditional pasta salad.  And of course it would be so fun and easy to change it up everytime you make it, adding or substituting new vegetables like broccoli, yellow squash, peppers, whatever you have on hand.  And although the original recipe listed below didn't include it, I grilled a 4 oz chicken breast and shredded that into the salad.  Serve it on a bed of lettuce and a crusty baguette.  A great, complete hot-weather meal.

SUMMER TORTELLINI SALAD (this recipe serves two)

6 oz cheese-filled tortellini (I used frozen, but you could certainly use the fresh or dried version)
1 small zucchini, thinly sliced
1 small carrot, peeled and thinly sliced (or a couple of baby carrots)
1/2 pint grape or cherry tomatoes, halved (or quartered if extra large)
2 green onions with tops, thinly sliced
2 Tbsp freshly chopped parsley (or 2 tsp dried)
1/4 cup (or to taste) of your favorite Ranch dressing (I use our favorite Buttermilk dressing, found under January 2011 recipes)
Parmesan cheese, to taste
Shredded or chopped grilled or rotisserie chicken, optional

Cook tortellini according to package directions, drain and rinse under cold water.  Place tortellini in a large colander and drain.  Add vegetables to tortellini.  Pour salad dressing over salad.  Grate parmesan and mix.  Cover and refrigerator at least two hours before serving.