Layered Mediterranean Tortellini Salad

1 package (9 ounces) BUITONI Refrigerated Spinach Cheese Tortellini

1 package (9 ounces) BUITONI Refrigerated 100% Whole Wheat Three Cheese Tortellini

6 tablespoons bottled light Greek or Italian dressing , divided

2 cups whole cherry or pear tomatoes , cut in half

1 cup (4 ounces) crumbled feta cheese

1/2 medium red onion , thinly sliced

1/2 cup shredded fresh basil

1 1/2 cups sliced cucumber

1 can (13.75 ounces) artichoke hearts , drained, rinsed and quartered (about 1 1/3 cups)

1 can (6 ounces) pitted whole ripe olives , drained (about 1 1/3 cups)

Ground black pepper

1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

PREPARE pasta according to package directions; rinse in cold water then drain well. Place spinach tortellini in one bowl and the whole wheat tortellini in another bowl. Add 2 tablespoons salad dressing to each bowl; toss gently to coat.

PLACE tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with all of spinach tortellini, feta cheese, red onion and basil; drizzle with remaining 1 tablespoon salad dressing. Top with all of the whole wheat tortellini, cucumbers, artichokes and olives. Cover; refrigerate for at least 1 hour before serving. Season with pepper; sprinkle with Parmesan cheese before serving.