Tortellini Salad for a Crowd

Cook tortellini according to package directions. Rinse and chill with ice water and drain.

Cut all remaining ingredients into bite-sized pieces. Drain the excess oil from artichoke hearts and add to the tortellini.

Drain canned baby corn. The olives are to be drained and can be whole small pitted or sliced. Adjust amout according to taste.

I find the carrots easier to eat and more flavorful if they are steamed until crisp-tender (still crunchy) and chilled before adding.

Place all ingredients in a large bowl and allow to marinate in the refrigerator for several hours or overnight, turning over often to coat ingredients.

I have tried other Italian dressings with this recipe and none seems to bring it together like the Newman’s Own Family Italian. It really needs that blend of herbs, spices and cheeses in it to taste right.