1/2 lb. sun dried tomatoes, packed in oil
1/3 c. olive oil
1 tbsp. fresh lemon juice
2 garlic cloves, pressed
1 tsp. ground pepper
1/2 tsp. salt
1 can marinated artichoke hearts, drained, quartered
1/4 lb. whole raw cashews
1 lb. egg or spinach tortellini, cooked & cooled

Drain tomatoes, reserving 1 tablespoon oil. Chop tomatoes. Combine reserved oil, olive oil, lemon juice, garlic, pepper and salt in large bowl. Stir in tomatoes, artichoke hearts and cashews. Stir in tortellini. Let stand at room temperature 1 hour.