Mediterranean Pasta Salad

• 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 jalapeno 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

1. Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.
2. While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently.
3. Choice ingredient
4. Prosciutto (pro-SHOO-toh), also known as Parma ham, is a salt-cured ham that is typically sliced thin and often eaten raw or lightly cooked, making it perfect to use in quick-cooking recipes. A little prosciutto offers a powerful punch of flavor in this dish, so you'll only need to use a small amount.

water, red bell peppers, peppers, hearts, grape tomatoes, olives, thin slices prosciutto, fresh basil, light balsamic vinaigrette

Taken from www.myrecipes.com/recipe/mediterranean-pasta-salad-3 (may not work)