Tortellini And Artichoke Salad - cooking recipe

Ingredients

1 (9 ounce) package refrigerated 3-cheese tortellini
1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved
1/4 cup reduced-fat mayonnaise
3 tablespoons chopped pimento peppers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon grated reduced-fat Parmesan cheese
1 tablespoon Dijon mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt

Preparation

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts.
Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.