Bring a large pot of salted water to a boil and cook the cheese-filled tortellini according to package directions; drain and rinse under cold water to stop cooking.
Make sure the frozen chopped spinach is fully thawed and well drained to avoid excess liquid.
In a large mixing bowl, combine the cooked tortellini, drained spinach, grated Parmesan, halved cherry tomatoes, and sliced black olives.
Pour the Italian dressing over the salad and toss gently until everything is evenly coated. Season with salt and pepper to taste.
Refrigerate the salad until ready to serve.
