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.