Mediterranean Pasta Salad

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Oxmoor House


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1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini

1 quart water

1/4 pound asparagus spears, trimmed

1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces

1 ounce Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup)

6 drained canned quartered artichoke hearts

8 grape tomatoes

8 pitted kalamata olives

2 thin slices prosciutto, cut crosswise into strips (about 1 ounce)

1 tablespoon chopped fresh basil

3 tablespoons light balsamic vinaigrette

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