1 1/4 lb fresh or frozen cheese-filled tortellini
5-6 Tbsp olive oil
4 jarred roasted pepper halves
2 c cooked boneless, skinless chicken breast, cut into strips
1/3 c coarse chopped oil-packed sun dried tomatoes, drained
6 plum tomatoes, diced
1/2 c chopped fresh basil leaves
Cook toretellini. Drain, rinse gently with cold water, drain well. Transfer to a large bowl, toss with 5 Tbsp oil. Cut peppers lengthwise into 1/4 inch wide strips. Add to pasta with chicken, tomatoes, basil, salt and pepper. Add remaining oil, if needed for moistness. Cover and refrigerate until ready to seve. Let salad stand a few minutes at room temp before serving.