Tortellini Salad

Ingredients

• 1.5 tablespoons balsamic vinegar 
• 2.3 ounce olives black sliced canned
• 2  green onions sliced
• 6.5 ounce marinated artichoke hearts drained chopped
• 6 ounces mozzarella cheese diced
• 0.3 cup olive oil extra-virgin
• 4 ounces pepperoni sliced quartered
• 16 ounce cheese tortellini refrigerated
• 8 servings salt and pepper black to taste
• 1 teaspoon herb seasoning dried italian
• 1.5 tablespoons distilled vinegar white

Equipment

• bowl
• whisk
• colander

Directions

1. Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
2. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
3. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.