• 20 oz cheese-filled tortellini, cooked according to directions, then drained/cooled
• 6 oz can black ripe olives (small)
• 1 green bell pepper, diced
• jar of marinated artichoke hearts (7.5 oz  or similar)
• 1/2 pint of grape or cherry tomatoes, sliced in half or quartered
• 1/2 bottle of Kraft Greek vinaigrette
• 1 C shredded mozzarella cheese

Cook pasta and drain, then run under cold water to cool.  In a large bowl, combine all ingredients.  Stir to coat well.  Refrigerate until ready to serve.