4 c. Amore Tortellini
2 c. broccoli florets
1 1/2 c. carrots thinly sliced
1 can (2 1/4 oz.) black sliced olives drained
1 med. can quartered artichoke hearts, drained (optional)
1 lg. red pepper, thinly sliced
1 med. red onion thinly sliced
1 1/2 c. celery thinly sliced

DRESSING:

3/4 c. red wine vinegar
3/4 c. olive oil
2 tbsp. grated Parmesan cheese
1 tbsp. dried parsley
1 env. Good Seasons Italian dressing mix
2 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. salt
1 tbsp. sugar

Bring a large pot of water to a rapid boil. Add a pinch of salt and 2 tablespoons oil to water. Now add Amore Tortellini and boil for 20 minutes. Drain and set aside. (Optional: par boil sliced carrots and broccoli florets. Immediately rinse in cold water to retain color and partial crispness). Mix dressing ingredients together in blender. Gently toss tortellini, vegetables and blended dressing together in large bowl. Let salad marinate in refrigerator overnight.

Occasionally toss salad or turn bowl upside down to keep marinade evenly distributed. Remove salad from refrigerator at least one hour before serving. Tastes best when served at room temperature.

Serves 8 to 10.