(This recipe comes from Sherri at Taking the Challenge.)
1 Family size pkg cheese tortellini
1/4 - 1/2 lb mozzarella cheese
1 -2 cups leftover chicken, chopped
1 can olives (halved)
1 jar marinated artichokes hearts
1/2 family size bottle Italian dressing
chopped tomatoes (DON'T add these to the whole salad, rather add them at the last minute to individual servings, otherwise your salad won't be good the next day).
Cook tortellini as directed on pkg, drain, and cool. Cut mozzarella cheese into small cubes. Halve the olives. Cut marinated artichoke hearts into bite-size pieces.
Mix tortellini, mozzarella cheese, chicken, artichoke hearts, olives together in large bowl. Pour 1/2 bottle Italian salad dressing over all and gently mix again. Refrigerate for at least three hours to marinate.
Let each individual top their serving portion with fresh, chopped tomatoes.
Yummy and so refreshing on hot summer days. Cook the tortellini in the morning before the house gets hot and marinate early so by dinner time you have a cold, delicious main dish ready to go.