Tortellini Pasta Salad With Sun-Dried Tomatoes - cooking recipe

Ingredients

1 bottle marinated sun-dried tomatoes, drained and chopped
1 Tbsp. marinade (reserved)
1/3 c. olive oil
1 Tbsp. lemon juice
2 garlic cloves, minced
1 (6 oz.) jar marinated artichoke hearts, drained
1/4 lb. toasted cashews
1 lb. tortellini, freshly cooked
salt and pepper

Preparation

Combine marinade reserved from tomatoes (use entire bottle), oil, lemon juice and garlic in large bowl.
Stir in tomatoes, artichoke hearts and cashews.
Add tortellini and toss thoroughly. Season with salt and pepper.
Let stand 1 hour.
Cover and refrigerate.
Can be prepared 1 day ahead.
Bring to room temperature prior to serving.