Good morning from Ohio! This recipe is for Sue in the October 26th newsletter. She wanted recipes for cold pasta salads. I've been making this for many years, and it's very good.

Tortellini Chicken And Artichoke Salad

8 oz. pkg. frozen cut green beans (opt.)
9 oz. pkg. uncooked, refrigerated cheese tortellini
3 cups cubed cooked chicken (I use chicken breasts)
1/4 cup chopped red onion
1 medium tomato, chopped
14 oz. can artichoke hearts, drained and quartered
8 oz. bottle Caesar salad dressing

Cook green beans according to package directions, drain. Meanwhile, cook tortellini to desired doneness as directed on package. Rinse with cold water. In large bowl, combine all ingredients, toss gently to coat with salad dressing. Cover and refrigerate until well chilled. Makes 8 servings.

Mary from Poland, Ohio

---

http://www.nancyskitchen.com