• 9-18 oz. cheese tortellini, (use 9 oz. for the recipe plus an extra 9 oz. to serve to picky eaters)
• 6 oz. sliced pepperoni (traditional, turkey or veggie), sliced in strips
• 14 oz. canned artichoke hearts, drained and coarsely chopped
• 1/2 cup sliced black olives
• 1/2 tsp. minced garlic, (about 1 clove)
• 1/4 cup crumbled Gorgonzola cheese, (or use diced mozzarella for a milder flavor), or more to taste
• 1/4 cup fresh basil, chopped
• 2 Tbsp. extra virgin olive oil
• 1 1/2 Tbsp. balsamic vinegar

1. Cook the tortellni according to directions.
2. Gently toss together drained tortellini, pepperoni, artichokes, olives, and garlic.
3. Add cheese, basil, olive oil, and vinegar. Toss, serve warm or cold.

Tags: summer

source: SOS The Six O'Clock Scramble to the Rescue by Aviva Goldfarb