Antipasto Salad - cooking recipe

Ingredients

1 (9 ounce) package refrigerated cheese-filled egg tortellini
1/2 cup peeled and julienned carrot
1/2 cup roasted red pepper, sliced in strips
2/3 cup marinated artichoke hearts, drained and quartered
12 -14 kalamata olives, pitted
2 tablespoons pesto sauce
2 tablespoons olive oil
10 slices pepperoni
10 -12 grape tomatoes, halved
black pepper
1/4 cup grated parmesan cheese

Preparation

Cook tortellini, rinse with cold water and drain.
Place in serving bowl.
Add carrots, red pepper, artichokes and olives.
Add pesto and olive oil and mix.
Add grape tomatoes and pepperoni slices and season with black pepper.
Cover and refrigerate for at least 1 hour.
Just before serving, toss with Parmesan cheese.