Ingredients:
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1 10oz pkg cheese or chicken stuffed tortellini
4 whole marinated artichoke hearts
2 to 3 tblsp roasted red pepper or pimento, diced
4 tblsp reduced calorie mayonnaise
1 tblsp dijon mustard
1 tblsp parmesean cheese, grated
2 tblsp basil, chopped
2 tblsp parsley, chopped
salt and pepper
Instructions:
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Cook tortellini, rinse and drain well. Toss with 1 tblsp of the
marinated artichoke liquid to keep from sticking together. More may be
added for flavoring of desired. Drain artichokes Cut into chunks.
Combine remaining ingredients and toss gently in a large bowl to
combine. Refigerate if not served immediately.
Note:
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Canned non-marinated artichokes can also be used - in that case, use
some olive oil to keep the pasta from sticking together and a little bit
of vinegar may be needed to give the salad a kick.
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