1 package (16 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
2 cups cherry tomatoes, quartered
2 celery ribs, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded cheddar cheese
3/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
1 teaspoon dried thyme
Cook tortellini according to package directions; drain and rinse in cold water. In a large 2-1/2-qt. glass salad bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheese.
In a small bowl, combine the dressing ingredients; spoon over salad. Cover and refrigerate until serving. Top with some ground pepper. Yield: 10 servings.