Tortellini Salad - cooking recipe

Ingredients

2 c. cooked meat filled tortellini
1 c. cooked broccoli flowerets (don't overcook)
1 medium red pepper, cut in 1/2-inch pieces
1 c. artichoke hearts
2 medium tomatoes, cut into wedges
1/2 c. yellow pepper, cut in 1/2-inch pieces
1/4 c. chopped parsley
1/4 c. toasted pine nuts
Italian dressing to taste (1/2 to 1 c.)
1 c. Jarlsberg cheese, julienned
red or green leafy lettuce

Preparation

Combine all ingredients except cheese and lettuce in large bowl.
Toss to blend well.
Cover and refrigerate for several hours or overnight.
To serve, add cheese and spoon onto lettuce. This is great for those sultry summer Beaufort evenings.