This recipe is from my friend Roxanne Kennedy. I just made it to take to a music teachers association board meeting tomorrow. It's so yummy, I just had to share the recipe. I hope she doesn't mind.
7oz Box tortellini (9 oz fresh)
1 lb. fresh mushrooms, quartered
2- 14 oz cans artichoke hearts, quartered
Cherry tomatoes, cut in half
2 can med olives
1- 16 oz bottle Newmans or Bernsteins reduced fat Italian dressing
Cook tortellinis. Rinse with cold water. Add to all ingredients. Pour ½ bottle of dressing on top and refrigerate. (overnight is best, but it doesn’t matter) Pour remaining dressing on before serving.
5 days ago
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