From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

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Nutritional Information

Calories    360
Total Fat    14g
Saturated Fat    3g
Cholesterol    40mg
Sodium    555mg
Total Carbohydrate    46g
Dietary Fiber    0
Sugars    --
Protein    14g
Calcium    --
tortellini salad

Serves: 6

Total Time: 30 min

Ingredients
    U.S.         Metric     Conversion chart

    2 package(s) (9-ounce) refrigerated cheese tortellini, substitute one 16-ounce package frozen cheese tortellini
    1/4 cup(s) white wine vinegar
    3 tablespoon(s) olive oil, extra-virgin
    1 teaspoon(s) sugar
    1/2 teaspoon(s) salt
    1/4 teaspoon(s) 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 jar(s) (6-ounce) marinated artichoke hearts, drained and each cut in half
    2 bunch(es) (about 3 cups lightly packed) arugula, substitute watercress

Directions

    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.