Prep 30 mins
Cook 20 mins
This came from one of the old "homestyle" cooking magazines. It goes together quickly with pantry staples, and can be served room temp. or cold. Caesar salad dressing may be used as alternative.
- 1 (14 1/2 ounce) can tomatoes with onion and garlic, undrained
- 1 (8 ounce) bottle Italian salad dressing
- 1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
- 1 (6 ounce) can pitted ripe olives, drained
- 1 (3 ounce) package pepperoni slices
- 1 green pepper, chopped
- 2 carrots, thinly sliced
- 3 green onions, sliced
- 4 cups tortellini, cooked
- parmesan cheese, shredded
- Combine first 8 ingredients in a large bowl.
- Add tortellini, toss to coat.
- Sprinkle with Parmesan cheese.
- Serve immediately with slotted spoon, or refrigerate.
The night I made this recipe I thought it was okay. However, the next day it was GREAT. I definitely would suggest making the day before. I used half the salad dressing called for and omitted the bell peppers. I also cut up the artichoke hearts and drained before adding. Received rave reviews from the work crew.
Made this today for a late lunch. Since it is so hot today I wanted something cool for lunch, so I rinsed the pasta in cold water. When I dished the salad up, I noticed the bell pepper was still sitting on the counter next to the bowl, so the pepper never made it in. However, that really did not matter as the flavor was excellent without it. Although we will definitely add it the next time. I also chose to use turkey pepperoni as it is lower in fat and calories (less grease too) The kids also asked if I would make it as a hot dish the next time. Thanks for posting this simple all in one meal. Made and reviewed for the 54th AUS/NZ Recipe Swap.