Bonzetti's

7 oz. cooked cheese tortellini
1 can quartered marinated artichoke hearts
¼ C. toasted pine nuts
½ C. Parmesan cheese
Diced tomato or red pepper (anything red)

Dressing:
2 egg yolks
1/3 C. vinegar
1 C. olive or canola oil
Dash of pepper
Dash or sugar
Garlic salt
1 tsp. pesto

Mix in blender until well mixed and mix with chilled noodles.
Chill and serve. You may not need all the dressing.

*I have never used the egg yolks because it kind of makes me nervous using raw eggs. It has always been good, but I think it was better when Janae made it, and I'm sure that's why.

From: Janae Ashton