Tortellini with Artichokes & Pepperoni
1 – 9oz pkg cheese tortellini
1 – 14oz can artichoke hearts drained, chopped
½ tsp minced garlic
¼ cup chopped fresh basil
1 ½ TBS balsamic vinegar
1 – 6oz pkg turkey pepperoni
½ cup sliced black olives
¼ cup crumbled gorgonzola cheese
2 TBS olive oil
Cook tortellini according to package directions and drain it.
In large bowl, combine pepperoni (cut into thin strips), artichokes, olives, and garlic. Add the cooked tortellini to the mixture and toss it lightly; add cheese, basil, oil and vinegar and toss in gently.
Best served warm.