½ cup olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
¾ teaspoon salt
¼ teaspoon pepper
1 pint cherry tomatoes, halved
1 red bell pepper, seeded and diced
1 10-ounce package cheese tortellini, cooked according to package directions.
1 12-ounce jar marinated, quartered artichoke hearts, drained
½ cup halved pitted Kalamata olives
½ cup chopped fresh basil leaves, plus extra for serving
¼ cup grated Parmesan cheese, for garnish
In a large bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper. Add the tomatoes, bell pepper, tortellini, artichoke hearts, olives, and basil. Toss to combine.
Serve immediately, garnished with Parmesan cheese.