Tortellini Salad, but not

This pasta salad comes from Brooke, who makes it with tortellini. But tortellini can be filling, as well as more expensive than a regular box of pasta, so when I needed to make this in a large quantity I chose to use campanelle.

It was really delicious and the great thing with this recipe is that you can switch out ingredients for ones you like more, use a different dressing, or change the pasta shape to your liking!

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.