#summer dinner

14-20oz tortellini, cooked to package instructions (if your store has 7oz bags, get 2. If it has family-sized 20oz bags, get 1) [You could probably use a different pasta, but tortellini gives it some extra volume.]

2 bell peppers, chopped

1 pint cherry or grape tomatoes, cut into halves or quarters

8oz mozzarella, either in pearls/small balls or hacked into bite-sized pieces and patted to remove excess moisture

1/4 lb(ish) pepperoni, cut into bite-sized pieces

1 can of artichoke hearts, drained and cut up as best as you can

Optional: Capers or olives to taste

Dressing Ingredients (or use a store-bought Italian dressing if that's easier for you):

1/4C olive oil

2 TBSP wine vinegar (if using red, leave as it is, if using white, maybe add a splash of balsamic)

1 tsp honey (to cut the acidity)

1 tsp mustard (I like dijon)

2(ish) tsp Italian seasoning (mix of basil, oregano, parsley, thyme, rosemary, etc.)

1 tsp minced garlic

Salt and pepper to taste

1-2 TBSP very fine parmesan cheese (I use the cheap powdered kind)

Combine and mix together, careful not to mash the pasta. Add a little olive oil if it's sticky. I want to say I usually get about 8 servings out of it. Tastes even better the second day when the flavors have really marinated.

Substitutions

As I said before, you can customize to your heart's content, but here are a few things I'd keep in mind:

If you don't include the artichoke hearts (which I have done on occasion), add extra olives and/or an extra splash of vinegar to give it the "briny" flavor it would be missing.

Many varieties of pasta would work, but you may not get as many servings since the tortellini adds bulks and usually protein. I would not advise spaghetti, angel hair, or fettuccini, nor do I think ravioli would work well (too fragile).

If you use canned tomatoes, drain them really well.

If you substitute out the honey, I would recommend using sugar (in a smaller quantity) or similar rather than maple syrup. The flavors just wouldn't jive, IMHO.

Can I make it with another kind of meat? YES. Whatever cooked or cured meat you have on hand is probably fine. Or no meat at all. If you go meatless, add some extra garlic and a bit of onion powder to keep the flavor vibes.