Ingredients
1 package (9 ounces) refrigerated cheese tortellini1/2 pound fresh mozzarella cheese (1-inch balls), drained1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained1 can (6 ounces) pitted ripe olives, drained1 medium sweet orange pepper, chopped1/4 cup prepared pesto3 tablespoons white wine vinegar
Preparation
Cook tortellini according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients.
Drain tortellini; add to cheese mixture and toss to coat. Serve warm or refrigerate until chilled.
