Charcuterie Pasta Salad


1 – 22 oz. pkg. Giovanni Rana Chicken Mozzarella Tortelloni
1 – 7 oz. pkg. Giovanni Rana Basil Pesto
¼ cup water
4 oz. quality salame
2 small red bell pepper, cut into small strips
12 oz. cooked artichoke hearts, vacuum-packed or jarred (rinsed)
2/3 cup mixed olives, roughly chopped
8 oz. provolone, cut into strips

Prepare tortelloni according to package instructions. Cool in well salted ice water. Drain well until almost dry. Whisk together Basil Pesto and water and toss gently with tortelloni.

Add peppers, artichokes, olives, and provolone. Gently fold to incorporate.