9 ounce package cheese filled tortellini
2 small zucchini, sliced thin
2 small tomatoes, wedged
7 ounce can artichoke hearts, drained and quartered
1 pound shrimp, shelled and deveined and cooked
1/2 cup fresh basil leaves
1 cup favorite Italian dressing
Grated Parmesan cheese | | | Cook tortellini as directed; drain. In a large bowl gently toss all ingredients except cheese. Sprinkle with cheese. makes 4 servings, about 8 cups. ~ Recipe from Brenda Hyde of Tea Time at Seeds of Knowledge. |
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