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Tortellini and Artichoke Pasta Salad

10oz. pkg. cheese or chicken stuffed tortellini
4 whole marinated artichoke hearts
2 to 3 Tb. roasted red pepper or pimento, diced
4 Tb. reduced calorie mayonnaise
1 Tb. Dijon mustard
1 Tb. Parmesean cheese, grated
2 Tb. basil, chopped
2 Tb. parsley, chopped
salt and pepper

Cook tortellini, rinse and drain well. Toss with 1 Tb. of the
marinated artichoke liquid to keep from sticking together. More
may be added for flavoring of desired. Drain artichokes. Cut into
chunks. Combine remaining ingredients and toss gently in a large
bowl to combine. Refigerate if not served immediately.

Note: Canned non-marinated artichokes can also be used. In that
case, use some olive oil to keep the pasta from sticking together
and a little bit of vinegar may be needed to give the salad a kick.

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