Tortellini with Artichokes, Olives and Feta Cheese
| Yield: | 6 Servings |
| Categories: |
| 2 | pk | Refrig cheese-filled spinach tortellini, <9 oz. each> |
| 2 | Jars marinated artichokes heart quarters, <4 oz. each>, drained | |
| 2 | md | Carrots; sliced diagonally |
| 1/2 | c | Pitted ripe olives; sliced |
| 1/2 | c | Crumbled feta cheese; <2 oz.> |
| 1/2 | c | Cheese-garlic Italian salad dressing |
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