Tortellini and Artichoke Pasta Salad

[Guest guest]

Tortellini and Artichoke Pasta Salad

 

10 ounces tortellini, cheese-filled

4 marinated artichoke hearts

2 tablespoons red bell pepper, roasted or pimento,

4 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon parmesean cheese, grated

2 tablespoons basil, chopped

2 tablespoons parsley, chopped

salt and pepper

 

Cook tortellini, rinse and drain well. Toss with 1 tbs. of the marinated

artichoke liquid to keep from sticking together. More may be added for

flavoring of desired. Drain artichokes. Cut into chunks. Combine

remaining ingredients and toss gently in a large bowl to combine.

Refrigerate if not served immediately.