20 oz cheese filled tortellini, cooked according to the directions on package
( I used the three cheese tortellini from Buitoni )
6 oz can black olives (medium)
1 green bell pepper, diced
7.5 oz jar marinated artichoke hearts, drained
10.5 oz container cherry tomatoes, sliced in half
1/2 bottle of Greek, Italian or vinaigrette salad dressing (I used Kraft basil parmesan vinaigrette)
1 cup shredded mozzarella
Directions:
Drain pasta and let cool. In a large bowl combine all the ingredients, except for the pasta and cheese and dressing. After pasta has cooled, add it and the dressing and cheese to the bowl.
Enjoy!
