8 ounces fresh or frozen cheese-filled tortellini

2 tablespoons olive oil

1 bottle (12 ounces) small artichoke hearts in brine, drained, quartered

1/2 cup diced bottled roasted bell peppers

1/3 cup diced red onion

2 ounces sliced Genoa salami, cut into short 1/3-inch strips

1 tablespoon plus 1 teaspoon red wine vinegar

1/4 teaspoon crushed red pepper

Freshly ground pepper

1/4 cup fresh basil leaves, roughly chopped

 

Cook tortellini al dente according to package directions. Reserve about 2 tablespoons cooking water; drain. Transfer to large bowl. Toss with 1 tablespoon olive oil; let cool. To serve, add remaining olive oil, artichoke hearts, bell peppers, onion, salami, reserved cooking water, vinegar, crushed red pepper and pepper. Toss to mix; adjust seasoning. Toss with basil.

 

Serves 4: 283 calories, 14 g fat