Ingredients

• 1 (16 ounce) package refrigerated cheese tortellini
• 4 ounces sliced pepperoni, quartered
• 2 green onions, sliced
• 1 (2.25 ounce) can sliced black olives
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 6 ounces mozzarella cheese, diced
• 1/3 cup extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons distilled white vinegar
• 1 teaspoon dried Italian herb seasoning
• salt and black pepper to taste

Instructions

1. Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
2. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
3. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.