Tortellini Florentine

1. Boil tortellini in salted water, according to the package directions. Drain.

2. While the tortellini is draining, tear baby spinach into bite-sized pieces, into a large bowl.

3. Slice grape tomatoes in half, and add to the spinach.

4. In a small bowl, blend olive oil and Italian seasoning together with a fork, to make a simple dressing.

5. Pour the dressing over the spinach and tomatoes; stir to coat.

6. Stir the shredded cheese into the dressed spinach mixture.

7. Add hot tortellini to the bowl; gently stir into the spinach mixture. The heat of the tortellini will melt the shredded cheese.

Serve hot, or chill for a few hours and serve cold.