2 lbs ripe tomatoes, peeled, seeded, chopped
1 lb cheese tortellini, cooked until tender but firm, rinsed with cold water
1-16oz. jar artichoke hearts, marinated, drained, quartered
1/2 cup whole Early California or Pearls Olives
3 Tbsp capers, drained
40 each basil leaves, torn into pieces
2-3 drops balsamic vinegar
2 Tbsp extra virgin olive oil
4 oz. Parmesan cheese, shaved
Salt and pepper to taste
To Prepare Salad:
- Toss together in a large bowl: tortellini, tomatoes, artichoke hearts, capers and basil.
- Season with balsamic vinegar, olive oil, and salt and pepper.
- Let cool completely.
- Add Infusions Olives™ and shaved Parmesan. Toss again.