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Ingredients

• 1 (16 ounce) packet refrigerated cheese tortellini
• 4 ounces sliced pepperoni, quartered
• 2 spring onions, sliced
• 1 (2.25 ounce) can sliced black olives
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 6 ounces mozzarella cheese, diced
• 1/3 cup extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons distilled white vinegar
• 1 teaspoon dried Italian herb seasoning
• 1 pinch salt and black pepper to taste

Description

Pepperoni And Mozzarella Cheese Make This A Filling Pasta Salad. Serve With Fruit For A Nice Summertime Meal.

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