Mediterranean Artichoke Pasta Salad - cooking recipe

Ingredients

1 lb tortellini, cooked al dente
1 cup cooked artichoke heart
1 tablespoon fresh lemon juice
1 cup oil-cured olives (pitted)
1/2 cup parsley
1 lb ripe roma tomatoes or 1 lb plum tomato, chopped coarse
1 cup radicchio, torn
3 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup fresh basil leaf, torn not bruised

Preparation

In a large serving bowl combine all of the ingredients.
refridgerate for at least one hour before serving.