Tortellini Salad

By Cathie davidson

Ingredients

• 3 Cups Torellini - thawed
• 1 6 ounce jar marinated artichoke heart (drained) - reserve marinade
• 2 6-inch zucchini squash quartered & sliced 1/2 inch thick
• 4 ounces morzzarella cheese - cut into 1/2 inch cubes
• 1 cup shredded carrots
• 3 ounces salami or pepperoni or summer sausage cut into 1/4x2 strips
• 1/4 cup freshly grated Parmesan cheese

Preparation

Step 1

Drain artichokes, reserving marinade: coarsely chop artichokes. In large bowl, combine tortellini, artichokes, zucchini, mozzarella cheese, carrot, salami, and Parmesan cheese.
In tightly covered container, combine reserved marinade with remaining ingredients; toss dressing with salad ingredients. Refrigerate, covered, several hours or overnight. Toss again before serving.