Tortellini with Artichokes, Olives and Feta Cheese

2 packages refrig cheese-filled spinach tortellini -- <9

oz. each> 2 jars marinated artichokes heart quarters -- <4 oz.

each>/drained 2 medium carrots -- sliced diagonally

1/2 cup pitted ripe olives -- sliced

1/2 cup crumbled feta cheese -- <2 oz.>

1/2 cup cheese-garlic Italian salad dressing

Cook pasta according to package directions. Remove and rinse well under cold water until pasta is cool.

Combine pasta, artichoke hearts, carrots, olives and feta cheese in large bowl. Add salad dressing; toss lightly. Season to taste with papper.