Tortellini and Artichoke Pasta Salad
10 ounces tortellini, cheese-filled
4 marinated artichoke hearts
2 tablespoons red bell pepper, roasted or pimento,
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon parmesean cheese, grated
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
salt and pepper
Cook tortellini, rinse and drain well. Toss with 1 tbs. of the marinated
artichoke liquid to keep from sticking together. More may be added for
flavoring of desired. Drain artichokes. Cut into chunks. Combine
remaining ingredients and toss gently in a large bowl to combine.
Refrigerate if not served immediately.
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