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Ingredients
  • 1 package (9 oz) refrigerated rainbow three-cheese tortellini
  • 8 oz fresh asparagus spears, trimmed, cut into 2-inch pieces
  • ⅔ cup roasted red bell peppers (from a jar), cut into 1-inch pieces
  • 2 oz pepper Jack cheese, cut into ¼-inch cubes (about ½ cup)
  • 1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
  • 18 grape tomatoes
  • 18 pitted kalamata olives
  • 4 thin slices prosciutto (about 2 oz), cut into strips
  • 2 tablespoons chopped fresh basil leaves
  • 6 tablespoons reduced-fat balsamic vinaigrette dressing
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