Sunday, April 20, 2008

Easy Pasta Salad

1 (9 ounce) package refrigerated cheese-filled tortellini
1 (14 ounce) can quartered artichoke hearts, drained
1 (6 ounce) can pitted ripe olives, drained
8 ounces thinly sliced pepperoni
1 (8 ounce) bottle Parmesan Italian dressing

Cook tortellini according to package directions, omitting salt. Drain and cool.

Combine the remaining ingredients and mix together. Chill several hours before serving.

*** I also often cube some cheese and add it to the mix as well.

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