6 ounces frozen uncooked tortellini
6 cherry tomatoes, halved
1/4 cup sliced green onions
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.

Yield: 2 servings