Marinated Tortellini

Ingredients:

• ¼ cup white wine vinegar
• ¾ cup olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice
• ¼ teaspoon sugar
• 1 teaspoon salt
• ¼ teaspoon Greek seasoning
• ¼ teaspoon freshly ground black pepper
• dash cayenne
• 1 14-ounce can water-packed artichoke hearts, drained and halved
• 1 cup small fresh mushrooms
• 1 cup large pitted ripe olives
• 1 cup bite-size pieces red bell pepper
• 1 9-ounce package
• 1 tablespoon rinsed, drained capers
• ½ pound shrimp, cooked, peeled, and deveined (optional)

Directions:

1. In a small bowl, combine vinegar, olive oil, mustard, lemon juice, sugar, salt, Greek seasoning, pepper, and cayenne. Whisk until well blended. 
2. In medium bowl, combine artichoke hearts, mushrooms, olives, bell pepper, tortellini, capers, and shrimp if desired. 
3. Add reserved marinade and toss to coat. Marinate in refrigerator 3 hours. 
4. Serve in lettuce lined bowl with wooden sticks.

*recipe from the Colorado Collage cookbook