| 1 pkg | (9 oz) refrigerated mushroom tortellini |
| 1 jar | (6 oz) marinated artichoke hearts with liquid |
| 1/2 cup | Drained oil-packed sun-dried tomatoes, cut into slivers |
| 4 oz | Smoked turkey, cut into slivers |
| 1/2 cup | Sliced pitted ripe olives |
| | Grated Parmesan cheese |
Cook the tortellini according to the package directions and drain thoroughly. In a large bowl, gently toss together the hot tortellini, artichokes (with their liquid), tomatoes, turkey and olives. Sprinkle with Parmesan cheese.
Using marinated artichokes and their liquid for the dressing keeps this recipe extra easy. If the salad stands and needs more dressing, add a little olive oil and red wine vinegar. You can use other flavors of tortellini if that is what you have on hand.