This cold tortellini salad with artichokes and tomatoes makes a perfect vegetarian meal.
At a glance
9 oz. Frozen Uncooked Tortellini
6 Cherry Tomatoes, halved
1/4 cup Sliced Green Onions
6 oz. Marinated Artichoke Hearts
1/4 cup Creamy Italian Dressing
Cook tortellini as directed on package. Drain; rinse with cold water until cool. Drain the artichokes and cut them up; in a medium bowl combine tomatoes, onions, and artichoke hearts. Add cooked tortellini and salad dressing; toss gently to coat. Serve immediately.
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