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- 19 ounce package refrigerated cheese tortellini
- 1/2cup chopped bottled roasted red sweet peppers
- 16 ounce jar marinated quartered artichoke hearts, drained
- 1/4cup sliced pitted ripe olives
- 1ounce Genoa salami, cut into thin strips
- 1ounce provolone cheese, cubed
- 1/4cup bottled vinaigrette salad dressingdirections
Cook tortellini according to package directions. Drain; place in large bowl. Stir in sweet peppers, artichoke hearts, olives, salami, and cheese. Add dressing; toss to coat. Divide among individual containers.
