Tortellini and Artichoke Salad

Ingredients

• 1 (9 ounce) package refrigerated 3-cheese tortellini
• 1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved
• 1/4 cup reduced-fat mayonnaise
• 3 tablespoons chopped pimento peppers
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon grated reduced-fat Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

Directions

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts.

Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.