From: desserts,.MA

Tortellini Salad

1 c sun-dried tomatoes
4 c fresh or frozen tortellini
1 14oz can artichoke hearts, rinsed and quartered
1 7oz jar roasted red peppers, rinsed and quartered
4 scallions, chopped
1 c cherry tomatoes, halved
1/2 c fresh basil, finely chopped
1 oz prosciutto, trimmed and julienne

Dressing:
2 medium tomatoes, halved and seeded
2 T red wine vinegar
1 T olive oil
1 tsp fried oregano
1 clove garlic, minced

Bring a large pot of water to boil. In a small bowl, pour enough of the boiling water over the sun dried tomatoes to cover. Let stand 30 minutes. Coarsely chop the tomatoes.

Meanwhile, cook tortellini. Drain and rinse under cold water to stop the cooking.

To prepare the dressing, rub the tomato halves in a small bowl until only the skins remain, then add olive oil, oregano, garlic and season with salt and pepper.

In large bowl, combine the red peppers, artichokes, scallions, cherry tomatoes, basil, prosciutto and toss with tortellini.

Serves 8