Cookin’ with Carolyn Kat’s Tortellini Salad

Cookin’ with Carolyn Kat’s Tortellini Salad

1 pkg. (9oz.) tortellini
1 pkg. (10 oz.) fresh spinach torn
into bite-size pieces (opt.)
1 jar (6 oz.) marinated artichoke hearts,
drained and sliced
1-1/2 cups diced mozzarella cheese
1 cup sliced ripe olives
1/3 cup chopped sweet roasted red peppers
1 cup red-wine salad dressing
1/4 cup grated Parmesan cheese
Cook tortellini according to package directions.
Drain; then chill. In a bowl, combine pasta,
spinach ( if using), artichoke hearts, mozzarella,
olives, and roasted peppers. Add to salad
dressing and toss to coat. Sprinkle with
Parmesan. Makes 4-6 servings.
Enjoy!