Antipasto Salad

Makes a very colorful summertime salad. Recipe found on the Web.

• Ready In: 32 mins
• Serves: 5

Ingredients

• 1 (9 ounce) package  refrigerated  cheese-filled egg tortellini
• 1⁄2 cup  peeled and julienned carrot
• 1⁄2 cup  roasted red pepper, sliced in strips
• 2⁄3 cup  marinated artichoke hearts, drained and quartered
• 12 -14  kalamata olives, pitted
• 2  tablespoons pesto sauce
• 2  tablespoons olive oil
• 10  slices  pepperoni
• 10 -12  grape tomatoes, halved
•  black pepper
• 1⁄4 cup  grated parmesan cheese

Directions

1. Cook tortellini, rinse with cold water and drain.
2. Place in serving bowl.
3. Add carrots, red pepper, artichokes and olives.
4. Add pesto and olive oil and mix.
5. Add grape tomatoes and pepperoni slices and season with black pepper.
6. Cover and refrigerate for at least 1 hour.
7. Just before serving, toss with Parmesan cheese.