20 oz pkg refrigerated cheese tortellini
olive oil, extra virgin
fresh oregano, chopped
each, salt & pepper
14 oz can artichoke hearts, drained, quartered
cherry-sized mozzarella balls
pitted kalamta olives
fresh packed basil leaves, thinly sliced
1Cook tortellini as directed, drain and rinse under cold water. drain again.
2In lg bowl, whisk together oil, vinegar, lemon juice, oregano, garlic, salt & pepper. Add tortellini, artichoke hearts, tomatoes, pepperoni, mozzarella balls, olives and basil leaves. gently toss to combine.