Ingredients
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1/2 cup roasted red pepper, sliced in strips
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2/3 cup marinated artichoke hearts, drained and quartered
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2 tablespoons pesto sauce
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2 tablespoons olive oil
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10 slices pepperoni
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10 -12 grape tomatoes, halved
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black pepper
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1/4 cup grated parmesan cheese
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1/2 cup peeled and julienned carrot
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12 -14 kalamata olives, pitted
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1 (9 ounce) package refrigerated cheese-filled egg tortellini
Instructions
- Cook tortellini, rinse with cold water and drain.
- Place in serving bowl.
- Add carrots, red pepper, artichokes and olives.
- Add pesto and olive oil and mix.
- Add grape tomatoes and pepperoni slices and season with black pepper.
- Cover and refrigerate for at least 1 hour.
- Just before serving, toss with Parmesan cheese.