I served this salad at our friend’s get together this past Christmas at my home. As I am writing this book my friend Lisa, asked me for the Tortellini salad recipe, Perfect timing. I’m able to give her the recipe and write it on the blog. This is a great dish to bring to a potluck or any event, where you are asked to cook something. This also can be served for lunch or as a side dish.

I first had this dish at my cousin Denise’s block party and asked her cousin, Diane how she made it. She said it was so simple. I suggest preparing this the day before, if possible, so that all the flavors marinate overnight. It is served cold or at room temperature. So here it is:

• 1 pound of tortellini (any kind you prefer, I like four cheese or spinach)
• 1 small bottle of Italian dressing
• approximately 8 oz. of provolone cheese cut into small cubes or chunks (I like medium flavor)
• 1 can of black olives, cut each in half (for ease of preparation, if I can I buy them already sliced)
• ¼ – ½ of a red pepper cut into small pieces (judge how much you want in your salad)
• 10 oz jar or can of marinated, quartered artichoke hearts (You can judge if you want more or less of these, I like more. If I’m shopping in the warehouse store I will sometimes buy the large jar because I use these in other salads also.)

Cook the tortellini as directed, let cool. Add provolone cheese, olives, red pepper pieces and artichokes to the tortellini. Then pour the Italian dressing all over the mixture and mix well. I like to mix mine in the container I’m bringing to the event. Refrigerate. I continue to mix this every few hours.