Antipasto Salad

• 1 (9 ounce) package refrigerated cheese-filled egg tortellini
• 1/2 cup peeled and julienned carrot
• 1/2 cup roasted red pepper, sliced in strips
• 2/3 cup marinated artichoke hearts, drained and quartered
• 12 -14 kalamata olives, pitted
• 2 tablespoons pesto sauce
• 2 tablespoons olive oil
• 10 slices pepperoni
• 10 -12 grape tomatoes, halved
• black pepper
• 1/4 cup grated parmesan cheese

1. Cook tortellini, rinse with cold water and drain.
2. Place in serving bowl.
3. Add carrots, red pepper, artichokes and olives.
4. Add pesto and olive oil and mix.
5. Add grape tomatoes and pepperoni slices and season with black pepper.
6. Cover and refrigerate for at least 1 hour.
7. Just before serving, toss with Parmesan cheese.

egg tortellini, carrot, red pepper, marinated artichoke, olives, pesto sauce, olive oil, pepperoni, grape tomatoes, black pepper, parmesan cheese

Taken from www.food.com/recipe/antipasto-salad-64583 (may not work)