Ingredients

• 1 package (9 ounces) refrigerated spinach-cheese tortellini
• 1 package (9 ounces) refrigerated plain cheese tortellini

  Parmesan Dip:

• 1-1/2 cups ranch-style salad dressing
• 3/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, finely chopped
• Salt (optional)
• 1/4 teaspoon black pepper

Directions

1. Cook tortellini in a large pot of lightly salted boiling water until al dente, firm but tender. Drain; cool under cold running water.
2. Prepare Parmesan dip: Combine dressing. Parmesan cheese, parsley, garlic, salt if desired and pepper in a small bowl. Refrigerate until ready to serve.
3. Skewer tortellini on wooden picks; place on a serving plate. Serve with dip.