Tortellini Salad

Serving: Serves: 6 Cook Time: 30 minutes Total Time: 30 minutes

2 9-ounce packages refrigerated or 1 16-ounce package frozen cheese tortellini

1/4 cup white wine vinegar

3 tablespoons extravirgin olive oil

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 medium-size red pepper, cut into thin strips

1 medium-size yellow pepper, cut into thin strips

1 medium-size tomato, seeded and diced

1 6-ounce jar marinated artichoke hearts, drained and each cut in half

2 bunches arugula or watercress (about 3 cups lightly packed)

Prepare tortellini as label directs; drain. In large bowl, mix vinegar, olive oil, sugar, salt, and black pepper. Add red and yellow peppers, tomato, artichokes, and tortellini; toss to coat. Cover and refrigerate if not serving right away. Just before serving, set aside a few whole arugula leaves for garnish. Tear remaining arugula into bite-size pieces; toss with tortellini mixture. Garnish with arugula leaves