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Ingredients
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    1  9  ounce package 
    refrigerated cheese tortellini
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    1/2  cup 
    chopped bottled roasted red sweet peppers
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    1  6  ounce jar 
    marinated quartered artichoke hearts, drained
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    1/4  cup 
    sliced pitted ripe olives
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    1   ounce 
    Genoa salami, cut into thin strips
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    1   ounce 
    provolone cheese, cubed
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    1/4  cup 
    bottled vinaigrette salad dressing

Directions
1.
Cook tortellini according to package directions. Drain; place in large bowl. Stir in sweet peppers, artichoke hearts, olives, salami, and cheese. Add dressing; toss to coat. Divide among individual containers.
Storage
  • To tote: Pack in an insulated container with ice packs.
Nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 17, chol. (mg) 41, sat. fat (g) 4, carb. (g) 36, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 14, vit. A (IU) 97, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 0, sodium (mg) 869, Potassium (mg) 257, calcium (mg) 182, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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