Mediterranean Pasta Salad

This is a perfect salad on a hot day, make it early in the day and enjoy it for lunch or dinner.

1 (20oz) package refrigerated rainbow three-cheese tortellini
1 Lb. asparagus spears, trimmed
1 cup bottled roasted red bell peppers, cut into 1" pieces
6 Tbsp light balsamic vinaigrette
3 Tbsp chopped fresh basil
4oz Pepper Jack cheese cut into 1/4" cubes(about 1 cup)
32 grape tomatoes
32 kalamata olives
2 cans drained quartered artichoke hearts
3-4oz slices prosciutto, cut crosswise

Cook pasta for 6 minutes. Add asparagus to boiling water; cook 1 minute. Drain in colander; rinse with cold water until cooled. Drain.

While pasta and asparagus cook, combine the rest of the ingredients in a large bowl. Add tortellini and asparagus; toss gently. Makes 12 servings (serving size 1 1/3 cup)

Calories: 304
Fat: 16.2g
Protein: 11.2g
Carb: 29.7g
Fiber: 2.2g
Chol: 28mg
Iron: 0.6mg
Sodium: 876mg
Calcium: 82mg