6 ounces frozen uncooked tortellini 6 cherry tomatoes, halved 1/4 cup sliced scallions 6 ounces marinated artichoke hearts 1/4 cup creamy Italian dressing
Cook tortellini as directed on package. Drain; rinse with cold water until cool.
Drain the artichokes and cut them up. In a medium bowl combine tomatoes, onions, and artichoke hearts. Add cooked tortellini and salad dressing; toss gently to coat. Serve immediately.
