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SUMMERTIME PASTA SALAD FOR A CROWD

7/11/2012

1 pint cherry tomatos, halved
1 (8 ounce) bottle Zesty Italian or Caesar salad dressing
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 (6 ounce) can pitted ripe black olives, drained
1 (3 ounce) package sliced pepperoni, use minis or cut in half
1 (6 ounce) jar sliced pepperocini peppers with juice
1 medium green, red or yellow bell pepper, chopped
2 medium carrots, thinly sliced
2 green onions, sliced
2 (8 ounce) packages cheese stuffed tortellini
6 ounces Thinly sliced Parmesan cheese


Cook pasta according to directions, drain. Toss all ingredients, can be served hot or cold. In this heat, I'd recommend cold. :-)


Glynis Crawford


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