Cheese Tortellini Summer Salad

Bring a large pot of water to a boil. Cook tortellini according to package instructions. Drain into colander and rinse with cold water. Shake dry and place in large mixing bowl.

Add to the mixing bowl the tomatoes, mixed olives, red bell pepper, red onion, provolone cheese, and quartered artichokes.

In a separate bowl, whisk together red wine vinegar, olive oil, oregano, basil, minced garlic, salt, and black pepper, to taste.

Pour the dressing on top of the tortellini mixture and toss all the ingredients together stirring to coat evenly. Serve tortellini salad at room temperature or place covered in the refrigerator overnight and serve as a cold salad.