1 can (7 oz) artichoke hearts, drained and quartered
1 can (3-1/2 oz) sliced ripe olives, drained
1 pound shrimp, cooked, peeled and deveined
½ cup chopped fresh basil leaves
Grated parmesan cheese
Italian Herb Dressing (or anything that is spicey)
Cook tortellini as package directs, drain. In a large bowl, gently toss all ingredients except cheese. Sprinkle with parmesan.
Italian Herb Dressing: in small bowl, wish together ¾ cup olive oil, ¼ cur red wine vinegar; 1 clove garlic, minced; ¼ tsp dried tarragon leaves. Season with salt and cracked black pepper to taste. Makes about 1 cup.