Shelly's Recipe

*TORTELLINI SALAD WITH ARTICHOKE HEARTS, OLIVES, AND CHERRY TOMATOES*

Category: Pasta Salads

14 oz dried tortellini pasta
2 cups cherry or grape tomatoes
2 medium-sized banana peppers
14 oz can quartered artichoke hearts
3/4 cup oil-cured and pitted black olives
4 tbsp pesto
2-3 tbsp balsamic vinaigrette
optional: salt to taste

Start some water boiling, and cook the tortellini according to the instructions on the package. As the tortellini is cooking, wash the grape or cherry tomatoes and remove their stems. Wash the banana peppers, remove their stems, and chop them into thin rounds. Drain the can of artichoke hearts.

When the tortellini is cooked, drain off all of the water, rinse it with cold water, and then transfer it to a large bowl. Mix in the cherry tomatoes, banana peppers, artichoke hearts, and black olives. Add the pesto and balsamic vinaigrette to taste, stirring thoroughly. If needed, add a little salt and mix again. Cover and refrigerate until served. This dish is best served cold or at room temperature. Serves 8