tortillini salad

Tortellini Salad, but not
slightly adapted from ...and a cookie for dessert
Makes 8-10 side dish servings

2 bags frozen cheese tortellini or 1 pound pasta (campanelle)
1 small can sliced black olives, coarsely chopped
7-ounce jar roasted red peppers, coarsely chopped
6.5-ounce jar marinated artichoke hearts, coarsely chopped
8 ounces sun-dried tomato vinaigrette dressing
1/4 cup grated Parmesan cheese
8 ounces fresh mozzarella, cut into bite-sized pieces

Cook pasta according to directions. Drain and rinse with cold water.

Toss pasta in a large bowl with olives, peppers, and artichokes. Toss with dressing and Parmesan cheese. Cover and chill for 1-4 hours. Add mozzarella, gently combine, and add more dressing if necessary. Chill until ready to serve.