I often take this on picnics because it keeps fairly well since it has no mayonnaise. Salad makings: Dressing: 1 pkg cheese tortellini 1 clove garlic 1 can artichoke hearts salt 1 carrot, thinly sliced 1 tsp mustard broccoli florets (or asparagus) 1/3 C balsamic vinegar 1 red bell pepper, sliced into strips <2/3 C olive oil ~3 green onions, sliced thinly basil parmesan pepper Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makings (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parmesan and refrigerate. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini.