Summer Tortellini Pasta Salad


  • 1 (12 oz.) bag cheese-flavored tortellini pasta
  • 1/2 cup light Italian dressing, plus more to taste
  • 1 (6.5 oz.) jar marinated artichoke hearts, drained
  • 1 (8 oz.) jar roasted red peppers, drained
  • 1 (2.2 oz.) can black olives, sliced, drained
  • 1 (4 oz.) can button mushrooms, drained
  • 1 (8 oz.) block Monterey Jack cheese, cubed
  • 1/4 cup Parmesan cheese

Cook tortellini as directed on package. Drain and allow to cool slightly. Add to a large bowl.

Meanwhile, chop the artichoke hearts and red peppers into bite-size pieces.

Toss the cooked tortellini with Italian dressing. Once cooled, add the artichoke hearts, red peppers, olives and mushrooms. Add the Monterey Jack cheese and Parmesan cheese. Mix well.

Add more Italian dressing and Parmesan cheese, if desired.
by The Savvy Kitchen