Yields 2 servings.

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. Serve immediately.