TORTELLINI PASTA SALAD

INGREDIENTS:

• 3 (12 ounce) cheese tortellini
• 1 cups grape tomatoes, halved
• 6 to 8 ounces salami, sliced
• 1 cup seeded zucchini, diced
• 1 cup fresh spinach, coarsely chopped
• 1/2 cup red onion, diced
• 1/2 cup drained black olives, sliced
• 4-6 ounces parmesan cheese, shredded
• 1/4 teaspoon black pepper, or to taste
• 1 dash kosher salt, or to taste
• 3 tablespoons parsley, chopped
• 1/2 cup pepperoncini 
• 1 can artichoke hearts, drained
• 1 can of red kidney beans, drained and rinsed
• 1 bottle MNMLST Italian Salad Dressing
• 4 Tablespoons MNMLST Mayo

INSTRUCTIONS:

1. Cook the tortellini in salted water following the package directions. Transfer the pasta to a colander and rinse with cold water.
2. In a large bowl, combine the tortellini and all other ingredients. Gently fold the ingredients together.
3. season to taste with salt and pepper. Refrigerate the salad for an hour before you serve it.