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6 ounces frozen uncooked tortellini
6 cherry tomatoes, halved
1/4 cup sliced scallions
6 ounces marinated artichoke hearts
1/4 cup creamy Italian dressing
Cook tortellini as directed on package. Drain; rinse with cold water until cool.
Drain the artichokes and cut them up.
In a medium bowl combine tomatoes, onions, and artichoke hearts.
Add cooked tortellini and salad dressing; toss gently to coat.
Yield: 2 servings
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