• 9 ounces fresh multicolored cheese tortellini
• 6 ounces marinated artichoke hearts, drained, marinade reserved
• 1 Tbs. balsamic vinegar
• 2 Tbs. fresh basil, slivered
• 9 ounces sun-dried tomatoes, prepared according to package directions, drained and chopped
• 1/4 cup black olives, sliced, drained
• 1 small head lettuce, torn

Cook tortellini in a large pan of boiling water 7 minutes, or until al dente. Drain and set aside. Combine reserved artichoke marinade, vinegar and basil in a bowl. Add tortellini, tomatoes, olives and artichokes. Season with salt to taste. Toss gently and serve on a bed of lettuce.

Per serving: calories 433, fat 11.1g, 21% calories from fat, cholesterol 24mg, protein 20.5g, carbohydrates 70.7g, fiber 12.1g, sugar 26.0g, sodium 1824mg, diet points 7.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 7.2, Fruit: 0.0, Bread: 2.0, Lean meat: 0.6, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Fumé Blanc, or Beaujolais.