Tortellini Tuna Salad

Ingredients

• 1 9-oz. package refrigerated cheese tortellini, cooked according to package directions
• 3 cups assorted fresh cut vegetables (broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes, etc.)
• 1 15-oz. can artichoke hearts, drained
• 1/4 cup chopped fresh basil
• 1 12-oz. can drained chunk tuna
• 1 cup light roasted garlic and white wine dressing
• Parmesan cheese

Instructions

In large bowl, combine tortellini, vegetables, artichoke hearts and basil. Gently flake and fold in tuna; add and toss in dressing.

Cover and refrigerate 30 minutes or up to 24 hours before serving.

Toss once before serving. Garnish with Parmesan cheese.