PREP:
1. Make tortellini according to
package directions. Rinse and toss with olive or grapeseed oil. Allow to
cool in fridge for 10-20 minutes. (This ensures that the hot pasta will not
melt the mozzerella when combining.)
2. Chop a large bunch of fresh basil.
3. Strain and chop one 14 oz. can of artichoke hearts.
4. Drain one or two cans of sliced black olives.
5. Cut fresh mozzerrella balls into slices and then chop into cubes. (You can also clice mozzerella string cheese if fresh mozzerella is not available.)
5. Combine tortellini pasta, one carton of cherry or grape tomatoes, chopped basil, artichoke hearts, cheese, and 2/3 cup of Italian dressing.
6. Salt and pepper to taste.
7. Serve cold and enjoy!
2. Chop a large bunch of fresh basil.
3. Strain and chop one 14 oz. can of artichoke hearts.
4. Drain one or two cans of sliced black olives.
5. Cut fresh mozzerrella balls into slices and then chop into cubes. (You can also clice mozzerella string cheese if fresh mozzerella is not available.)
5. Combine tortellini pasta, one carton of cherry or grape tomatoes, chopped basil, artichoke hearts, cheese, and 2/3 cup of Italian dressing.
6. Salt and pepper to taste.
7. Serve cold and enjoy!
This was super yummy!
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