Shelly's Recipe

MEDITERRANEAN PASTA SALAD

Category: Pasta Salads

1 (9-ounce) package refrigerated rainbow three-cheese tortellini
2 quarts water
1/2 pound asparagus spears, trimmed
2/3 cup bottled roasted red bell peppers, cut into 1-inch pieces
2 ounce Monterey Jack cheese with jalapeno peppers, cut into 1/4-inch cubes (about 1/2 cup)
12 drained canned quartered artichoke hearts
16 grape tomatoes
16 pitted kalamata olives
4 thin slices prosciutto, cut crosswise into strips (about 2 ounce)
2 tablespoon chopped fresh basil
6 tablespoons light balsamic vinaigrette

Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.

While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently. Serves 6