1 c. uncooked tortellini
1/4 lb. small mushrooms
1 c. med. pitted olives
1 jar marinated artichokes
1 c. halved cherry tomatoes
2 tbsp. basil leaves
2 tbsp. Parmesan cheese

Cook tortellini according to directions. Rinse in cold water, place in large bowl. Add artichokes and their liquid, mushrooms, tomatoes, olives, basil and Parmesan. Toss together. Cover and refrigerate at least 4 hours.