spinach and regular cheese filled tortellini
tri-color spiral pasta
pitted black olives
pepperoni
artichoke hearts (packed in water)
broccoli florets
provolone cheese
1 bottle Ken's Caesar Salad Dressing
Italian seasoning blend to taste
Romano/Parmesan cheese
Directions:
No quantities are given here - add ingredients as necessary depending on the size of your crowd.
Cook pasta according to package directions. Drain and rinse in cold water. Set aside.
Cut olives in half. Slice and quarter pepperoni.
Steam broccoli florets until crisp tender. (Or put in the microwave for 1 minute or until it turns real bright green.)
Drain artichoke hearts and quarter.
In a large bowl, combine pasta, olives, broccoli, pepperoni, and artichoke hearts. Add dressing, Italian seasoning. Stir to combine.
Refrigerate three hours or overnight. Just prior to serving add provolone cheese, in bite-sized pieces. Garnish with Romano/Parmesan cheese (what my daughter calls "salt cheese" since you shake it on like salt).
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