Italian Pasta Salad

This tangy and delicious pasta salad is a staple for us, perfect as a companion for anything grilled - and definitely appreciated at warm-weather potlucks.   It won't take much of your time at all, but it still delivers big on flavor!  The measurements need not be exact...you can use less or more of the ingredients, to your own liking.  You'll love the way each element contributes to this dish and combines magically for a fabulous experience!

Italian Pasta Salad

an original recipe by Kelly Jo Vanderstelt

1.  Cook a pound of frozen Cheese Tortellini according to package directions.  Do not overcook!  Rinse with cold water to cool it, then drain well.

2.  In a large bowl, combine the following:

• the cooked, cooled Tortellini
• 1 Can of Artichoke Hearts, drained and chopped up
• 1 Can of Black Olives, drained
• 1/2 pound Mozzarella Cheese, cut into cubes
• 1/3 pound Pepperoni, thickly sliced (about 1/4" thick) and cut into julienne strips
  
• 1 Red Bell Pepper, chopped
• 1 sweet Onion, diced
• 1/2 Bottle of Italian Dressing - I prefer Kraft's House Italian, hands down!
  
• 1 Tbs. Salad Supreme (by McCormick)

3.  Serve well chilled.

Makes plenty of servings as a side dish, or feeds about 6 as a main dish.

For more great recipes, check out:
Mouthwatering Monday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table