Summer Tortellini Salad

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch salad dressing (I did not use Fat Free)
2 tablespoons grated fresh Parmesan Cheese


Directions:
Cook tortellini according to package directions, drain and rinse under cold running water.  Place pasta in large bowl and add vegetables, ranch dressing & cheese.  Mix gently, cover, & refrigerate at least 2 hours before serving.