1 (15 oz) can artichoke quarters, drained and roughly chopped
½ cup pepperoncinis, drained and thinly sliced
¼ cup white balsamic vinegar
1 Tbsp Italian seasoning
2 garlic cloves, minced
Instructions
Bring a large pot of water to a rolling boil over high heat. Add tortellini and cook according to package directions. Drain, rinse, and transfer to a large bowl. Toss with 1 tablespoon olive oil to avoid sticking.
Add the pepperoni, mozzarella, tomatoes, olives, artichokes, and pepperoncinis; toss. Chop the pepperoni into quarters and add to the bowl.
In a liquid measuring cup or small bowl, whisk together the remaining ⅓ cup olive oil with the vinegar, Italian seasoning, and garlic. Drizzle dressing over the tortellini mixture and toss to coat.