Tortellini Salad

1 (16 ounce) package refrigerated cheese tortellini

4 ounces sliced pepperoni, quartered

2 green onions, sliced

1 (2.25 ounce) can sliced black olives

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

6 ounces mozzarella cheese, diced

⅓ cup extra-virgin olive oil

1 ½ tablespoons balsamic vinegar

1 ½ tablespoons distilled white vinegar

1 teaspoon dried Italian herb seasoning

salt and black pepper to taste

Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.

Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.

Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.