Tortellini Salad

I'm back.

School became very time consuming for a while. My speech class required alot of time in research and rehearsal. But, it paid off with an A.

Of course, the anatomy class took lots of time, too. I still have a final exam to take this Tuesday. Then I'm done with school for a few weeks.

I have one class this summer, it only meets one day a week. I'll have to find some other things to occupy my time and not get too lazy!

Here's one of my favorite summer pasta salad recipes.

TORTELLINI SALAD

1 (16 ounce) package frozen cheese tortellini
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons prepared pesto
1 green bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips (I added an orange pepper, too)
3 Roma tomatoes, seeded and diced
2 (6 ounce) jars marinated artichoke hearts, drained and cut in half


Cook tortellini as label directs. Drain and cool by running cold water over. In a small bowl, mix vinegar, olive oil, sugar, salt, pepper and pesto. Combine green and yellow peppers, tomato, artichokes and tortellini in a large bowl. Pour dressing in; toss to coat. Cover and refrigerate if not serving right away.