Tortellini with artichokes, olives and feta cheese

Yield: 6 Servings

Measure Ingredient
2 packs Refrig cheese-filled spinach tortellini, <9 oz. each>
2 \N Jars marinated artichokes heart quarters, <4 oz. each>, drained
2 mediums Carrots; sliced diagonally
½ cup Pitted ripe olives; sliced
½ cup Crumbled feta cheese; <2 oz.>
½ cup Cheese-garlic Italian salad dressing

Cook pasta according to package directions. Remove and rinse well under cold water until pasta is cool. Combine pasta, artichoke hearts, carrots, olives and feta cheese in large bowl. Add salad dressing; toss lightly. Season to taste with papper.

Recipe by: Make It Quick!/Best Recipes 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@...> on Jul 28, 1997

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