Summer Tortellini Salad

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 10 minutes.

Meanwhile, place spinach in a microwave-safe bowl. Microwave at high power for 7 minutes. Set aside and squeeze to drain all moisture when cool enough to handle.

Toss drained spinach, beans, and tomatoes together in a large bowl.

Drain tortellini and rinse under cold water. Toss into vegetables. Mix in feta and Parmesan cheeses, vinaigrette, and lemon juice. Place in the refrigerator to chill, about 2 hours. Serve chilled.