7 ozsmall jar of roasted red peppers sliced thinly
6 ozcan of small black olives drained
14 ozcan of quartered artichoke hearts in water drained
15 1/2 ozcan of cannelli beans drained and rinsed
1whole scallion sliced thinly
1 Tbspgrated pecorino romano cheese
1 lbcheese tortillini (fresh or dried)
1 small bottlenewman's own light red wine vinegar and olive oil dressing (more or less to taste)
How to Make Tortillini Salad
- Bring a pot of water to a boil. Add tortillini. Cook according to directions.
- While tortillini are cooking, slice roasted red peppers and scallion.
- When the tortillini are done, drain in a colander and put into a large bowl.
- Add all other ingredients and mix well. Refrigerate at least one hour; preferably overnight.