Tortellini Antipasto

Ingredients:
1 package (9 ounces) refrigerated cheese tortellini
1 jar (6 ounces) marinated artichoke hearts
12 black olives, pitted
1/2 cup jarred roasted red-pepper strips (drained)
1/2 cup chopped oil-packed sun-dried tomatoes

Bring a large pot of water to a boil. Add tortellini and cook until tender, about 6 minutes.

Meanwhile, drain artichokes (reserve liquid) and chop olives. Drain tortellini and return to pot, off heat.

Add 2 tablespoons of the artichoke liquid and remaining ingredients; toss. Serve immediately, or chill and serve as a cold salad.

Makes 3 servings.

Approximate values per serving: 327 calories, 11 g fat, 58 mg cholesterol, 15 g protein, 44 g carbohydrates, 5 g fiber, 623 mg sodium, 30 percent calories from fat.