1package20 oz refrigerated tortellini (I used spinach and cheese)
1pintcherry tomatoeschopped in half
1medium green bell pepperdiced
1red bell pepperdiced
1large red oniondiced
6slicesbaconcooked and crumbled
1cupItalian salad dressing
¼cupgrated Parmesan cheese
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper,red onion, and bacon in a large bowl.
To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.