Ingredients
1 package (13 ounces) dried cheese tortellini1 medium zucchini, halved and sliced1 cup Italian salad dressing1 pint grape tomatoes1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered1 jar (11.1 ounces) pitted Greek olives, drained1 carton (8 ounces) miniature fresh mozzarella cheese balls, drained
Preparation
In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold.
