This is my friend Nikki's recipe and it's delicious! You'll want to make it around lunch time so that it's nice and cold for a hot summer night.
18oz. frozen or refrigerated tortellini
4 c. cubed, cooked chicken breast
2 medium tomatoes, chopped
6 oz. sliced olives, drained
1 c. cubed Jack cheese
1/3 c. fresh parsley, minced
1/2 red onion (this isn't in the original recipe, but I had it on hand and it was awesome in the salad!)
3/4 tsp. salt
3/4 tsp. pepper
3/4 c. balsamic vinaigrette
1/2 c. shredded Parmesan cheese
Cook tortellini according to package; drain and rinse in cold water. In a large bowl, combine everything. Drizzle vinaigrette and toss to coat. Refrigerate for 4 hours. Add more cheese before serving.