▢16 ounces cheese tortellini

▢1 cup Italian dressing homemade or store-bought

▢1 cup cherry tomatoes halved

▢¾ cup salami diced

▢⅓ cup red onion diced

▢½ red pepper diced

▢½ green pepper diced

▢2 tablespoons parmesan cheese shredded

▢1 tablespoon parsley

Bring a medium pot of water to a boil and cook tortellini according to package directions.

Cool completely by running under cold water.

Combine all ingredients and refrigerate for 2 hours before serving.

Optional additions:

1 cup marinated artichoke hearts, drained

1/2 cup pitted olives

1/2 cup sundried tomatoes

Any color bell pepper will work in this recipe. If the onion is really strong, soak it in cold water while you prepare the other ingredients.

Do not overcook pasta. To save time, start the pasta and chop the other ingredients while the pasta is cooking.

The pasta will soak up dressing as it chills, be sure to dress generously.

Serves 8