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Tortellini and Artichoke Pasta Salad rec.food.cooking/The Blonde Stranger (1993)
1 (10 oz.) pkg. cheese or chicken stuffed tortellini 4 whole marinated artichoke hearts* 2 to 3 tbsp. roasted red pepper or pimento, diced 4 tbsp. reduced calorie mayonnaise 1 tbsp. Dijon mustard 1 tbsp. Parmesan cheese, grated 2 tbsp. basil, chopped 2 tbsp. parsley, chopped salt and pepper
Cook tortellini, rinse and drain well. Toss with 1 Tbsp. of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refrigerate if not served immediately.
*Canned non-marinated artichokes can also be used - in that case, use some olive oil to keep the pasta from sticking together and a little bit of vinegar may be needed to give the salad a kick.
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