---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sun-dried, Pasta, Salads, Wrv
       Yield: 8 servings
            -Waldine Van Geffen VGHC42A
     1/3 c  Oil-pk tomatoes; drain, chop
       1 tb Oil from tomatoes
     1/3 c  Olive oil
       1 tb Lemon juice
       2 cl Garlic; minced
       6 oz Jar marinated artichoke
            -hearts; drained
     1/4 lb Cashews; toasted
       1 lb Tortellini; freshly cooked
         x  Salt and pepper
   Combine 1 T marinade reserved from tomatoes, oil,
   lemon juice and garlic in large bowl. Stir in
   tomatoes, artichoke hearts and cashews. Add tortellini
   and toss thoroughly. Season with salt and pepper. Let
   stand 1 hour. (Can be prepared 1 day ahead. Cover and
   refrigerate. Bring to room temperature before
   serving.) (wrv)