I have been hanging onto this recipe since I snagged it from my friend Savannah's baby shower. Seeing that her little guy is now well over two years old, I'm wondering why in the world I have waited so long to make it. It's delicious!
8 oz. cheese-filled tortellini
1 zucchini, sliced
1 tomato, diced
1/2 cup kalamata olives, sliced
1/4 cup grated parmesan cheese
1- 6 oz. jar marinated artichoke hearts, drained and quartered
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
salt & pepper to taste
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
Cook tortellini as package directs; drain.
Meanwhile, combine all dressing ingredients in a small bowl.
In a large bowl, combine tortellini with zucchini, tomato, olives, parmesan cheese, artichoke hearts and basil.
Add dressing to salad and toss; season to taste. Refrigerate until ready to serve.