Tortellini Salad - Lois Colton - inspired by Akiko Colton

2 pounds cherry tomatoes, sliced in half
1/2 large red onion sliced
30 oz marinated, Kirkland artichokes (Costco), sliced
8 oz. Athenos Garlic and Herb Feta cheese
10 oz. Kirkland Cibo Naturals pesto sauce
48 oz Oliveiri Seven cheese Cooked tortellini
2 c. grated Mozzarella Cheese
1 can black olives, sliced
5 ounces or more sliced pepperoni or salami

Cook tortellini, drain, and cool. Combine all ingredients into a large foil pan or bowl. Serves 12-24.

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