Five Foot Foodie

taking control of the cookbook chaos

Cheese Tortellini Pasta Salad

  • 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.

posted under Salads

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