9 ounce package refrigerated cheese tortellini
cup chopped bottled roasted red sweet peppers
6 ounce jar marinated quartered artichoke hearts, drained
cup sliced pitted ripe olives
ounce Genoa salami, cut into thin strips
ounce provolone cheese, cubed
cup bottled vinaigrette salad dressing
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.