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Ingredients

• 1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini
• 1 quart water
• 1/4 pound asparagus spears, trimmed
• 1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces
• 1 ounce Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup)
• 6 drained canned quartered artichoke hearts
• 8 grape tomatoes
• 8 pitted kalamata olives
• 2 thin slices prosciutto, cut crosswise into strips (about 1 ounce)
• 1 tablespoon chopped fresh basil
• 3 tablespoons light balsamic vinaigrette

Description

This Satisfying Pasta Salad Features Three-cheese Tortellini, Which Comes In A Variety Of Flavors. Try Either The Chicken Or Mushroom Version For A Different Variation. Freeze Leftover Tortellini In A Zip-top Plastic Bag To Use Later In A Soup Or Side Dis

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