1 pound fresh tortellini -- cooked and drained |
1/2 pound tri-color fusilli or rotini -- cooked and drained |
1/2 pound fresh mozzarella -- cubed |
1 medium roasted red peppers -- sliced |
1 jar marinated artichoke hearts -- drained and chopped |
1/4 pound pepperoni slices -- chopped coarsely |
1/2 bunch scallions -- sliced |
1/4 pound fresh broccoli florets -- blancheds |
1/2 cup toasted pine nuts -- optional |
1/2 cup chopped sun-dried tomatoes -- optional |
1 bottle vinaigrette dressing |
1/2 cup grated parmesan or romano cheese |
