Ingredients
4
(9-oz.) pkg. refrigerated cheese-filled tortellini
3
(6-oz.) jars marinated artichoke hearts, drained, reserving liquid
1
(15-oz.) can small pitted ripe olives, drained
1
(7.25-oz.) jar roasted red bell peppers, drained, cut into thin strips
12
oz. salami, cut into 1/2-inch cubes
2
medium zucchini, quartered lengthwise, sliced (2 cups)
1/4
cup balsamic or red wine vinegar
1/4
cup chopped fresh basil or 3 teaspoons dried basil leaves
1
teaspoon salt
1/4
teaspoon coarse ground black pepper
2
garlic cloves, minced
Preparation
In Dutch oven or large saucepan, cook tortellini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, coarsely chop artichoke hearts. In large bowl, combine artichoke hearts, cooked tortellini and all remaining salad ingredients; toss gently.
In medium bowl, combine 3/4 cup of the reserved artichoke liquid and all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat. Cover; refrigerate 1 hour to blend flavors. If desired, garnish with shredded fresh Parmesan cheese.
