Cheese Tortellini with a Fresh Tomato and Artichoke Slaw

• Salt (optional), for cooking the pasta
• 1 package (9 ounces) refrigerated fresh cheese tortellini
• 1 jar (6 ounces) marinated artichoke hearts with their liquid
• 1 tablespoon chopped fresh basil, or 1 teaspoon store-bought pesto
• 1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-size tomatoes)
• 1 teaspoon capers, drained
• 1/4 cup pre-shredded Parmesan cheese

1. Bring a large pot of water to a boil over high heat.
2. Add salt, is using, and stir in the tortellini.
3. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes.
4. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor.
5. Pulse 10 times, or until the mixture has a slaw-like consistency.
6. Stir in the capers.
7. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta.
8. Transfer the tortellini to a serving bowl or serving plates.
9. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top.
10. Serve at once.

salt, fresh cheese, liquid, fresh basil, grape, capers, parmesan cheese

Taken from www.cookstr.com/recipes/cheese-tortellini-with-a-fresh-tomato-and-artichoke-slaw (may not work)