Ingredients
1
package (9 oz) refrigerated rainbow three-cheese tortellini
8
oz fresh asparagus spears, trimmed, cut into 2-inch pieces
2/3
cup roasted red bell peppers (from a jar), cut into 1-inch pieces
2
oz pepper Jack cheese, cut into 1/4-inch cubes (about 1/2 cup)
1
can (14 oz) Progresso™ artichoke hearts, drained, quartered
18
grape tomatoes
18
pitted kalamata olives
4
thin slices prosciutto (about 2 oz), cut into strips
2
tablespoons chopped fresh basil leaves
6
tablespoons reduced-fat balsamic vinaigrette dressing
Preparation
Cook tortellini as directed on package, omitting salt and oil, and adding asparagus during last minute of cooking time; drain. Rinse with cold water to cool; drain.
In large bowl, toss remaining ingredients. Add tortellini and asparagus; toss gently.
