Easy Tortellini Salad                                                    1-8 oz pkg spinich filled tortellini-dry type (ronzoni or barilla brand) not frozen
1-8 oz	pkg. 3 cheese tortellini-dry type also
1-6 oz	jar marinated artichoke hearts-cut into small pieces
1 pt	grape tomatoes-cut in half or 1 large beefsteak tomato seeded and diced
6 oz. can(s)	black pitted olives-drained and sliced
1/2	red onion-sliced thin
1/4 c	grated carrots
2 Tbsp	fresh parsley-chopped-as a garnish.
	~~~~ my salad dressing ~~~~
1/2 c	apple cider vinegar
1/2 c	olive oil, extra virgin
3 oz	corn oil
1 Tbsp	sugar
1/4 tsp	black pepper
1/4 tsp	oregano, dried
1 tsp	salt

 Directions

1 In a small bowl or jar, mix together the salad dressing ingredients and set aside.
2 Cook both tortellini packages according to the package directions, al dente.
3 Drain and cool completely, and set aside.
4 In a large salad serving bowl, mix together the artichoke hearts, tomatoes, olives, red onion and carrots.
5 Then add in all the cooled tortellinis and toss well.
6 Shake or wisk to salad dressing very well and immediately pour the entire amount over the tortellini salad. Toss til evenly coated.
7 Refigerate a few hours or overnight. Toss again before serving. And add some chopped fresh parsley for even more color! 

                                        Enjoy