Tortellini salad

18 oz cheese tortellini

Italian dressing

2 cups halved cherry tomatoes

One 14 oz can artichoke hearts, drained and chopped

1 cup cooked white beans, drained and rinsed

½ cup thinly sliced red onion

5 pepperoncini, stemmed and chopped

2 cups fresh arugula

1 cup fresh basil, torn, plus more for garnish

Parmesan or pecorino cheese (optional)

Red pepper flakes (optional)

1. Cook the tortellini according to the package directions until al dente. Drain and let cool.

2. In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, and pepperoncini. 

3. Add half the dressing and toss to combine. 

4. Add the arugula and basil and toss again. 

5. Season to taste and add Parmesan, red pepper flakes, and more dressing, if desired.

6. Garnish with more fresh basil. 

7. Serve right away or store in the fridge for up to 4 days.