16 ozjar of marinated artichoke heartsdo not drain
⅓cupred bell pepperdiced
⅓cupred onionfinely sliced
1tablespoonwhite balsamic vinegar
Parmesan cheese; fresh parsleygarnish
salt and pepper to taste
Chop peppers, onions and olives; shred Parmesan cheese; cut parsley; set aside
Bring a large stockpot of water to boil; add tortellini; cook for 3 minutes; drain
Rinse cooked tortellini under running water; set aside
In a large mixing bowl, add cooked tortellini, the jar of artichoke hearts and their liquid; add remaining ingredients (red peppers, red onions, black olives, Italian seasonings,pesto and white balsamic vinegar); combine well
Garnish with Parmesan cheese and parsley
Serving a large group?
If you're serving tortellini pasta salad as an entree, allow about 1/2 pound of cooked pasta (8 oz. or 1 cup) per person.
As a side dish, allow 1/4 pound (4 oz. or 1/2 cup) per person.
If you want to make the pasta dish go even further, add in some spinach or romaine lettuce.