Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente; drain and rinse under cold water to stop cooking and cool.
While the tortellini cooks, cut broccoli into mini florets, finely chop the onion, and seed and dice the tomato.
In a large bowl, combine the cooled tortellini, chopped broccoli, onion, diced tomato, and shredded Parmesan.
Toss the salad with creamy Caesar dressing to taste until evenly coated.
Adjust seasoning if needed and serve chilled or at room temperature.
