If you are looking for a quick salad for a light summer dinner, this salad will do the job. I like to play around with the vegetables and add in seasonal vegetables like cucumber, blanched green beans or fresh peas.
1 (16 Ounce) Package of refrigerated cheese tortellini
4 Ounces sliced pepperoni, Quartered
½ cup green onions , sliced
½ cup sliced black onions
1 cup Cherry tomatoes cut in half
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1 Cup mozzarella pearls
2 cups bottled Italian Dressing (I used Ken’s)
Salt and Pepper to taste
In a medium sauce pan cook the tortellini according to the package instructions, drain and rinse in cold water to stop the cooking process. Drain well.
Place the tortellini, pepperoni, green onion, tomatoes, olives, artichoke hearts and mozzarella cheese in a large salad bowl and pour the Italian Dressing over the salad and toss. Let the salad chill for 2 hours. Toss again before serving.