Tortellini Bean Salad

1 package (10 ounces) refrigerated spinach tortellini
2 cups broccoli florets
1/2 large red onion, thinly sliced
1 cup canned garbanzo beans or chickpeas, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
1 cup canned white kidney beans or cannellini beans, rinsed and drained
1 can (6 ounces) pitted ripe olives, drained
1 bottle (8 ounces) fat-free creamy Italian salad dressing
1/4 cup shredded Parmesan cheese, divided
1 teaspoon dried oregano
24 cherry tomatoes, halved

Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently.

Cover and refrigerate for at least 8 hours. Just before serving, stir in tomatoes and sprinkle with remaining Parmesan. Makes 9 servings.