You are here: Home » Recipes » Tortellini in Sun-Dried Tomato Sauce Tortellini in Sun-Dried Tomato Sauce Recipe by American Profile Yield 8 servings PrintEmail "The sauce part of this recipe was given to me by a friend who is a wonderful Italian cook." Ingredients 1 pound cheese or mushroom tortellini6 ounces sun-dried tomatoes, soaked in water to rehydrate3 ounces pepperoni, sliced3 tablespoons Dijon mustard4 medium garlic cloves1 tablespoon dried fennel seeds1/3 cup olive oil2 tablespoons lemon juice1 (11-ounce) can pitted ripe or kalamata olives, halved (1 1/2 cups), drained and rinsed1 (14-ounce) can artichoke heart quarters, drained and rinsed1/2 cup finely chopped parsley3 tablespoons chopped basil leaves Instructions Cook tortellini according to package directions. Drain, but do not rinse, and place in a large bowl. Combine tomatoes, pepperoni, mustard, garlic, fennel seeds, oil and lemon juice in a blender or food processor; process until smooth. Add tomato mixture to pasta; toss gently to coat. Add remaining ingredients; mix well. Serve at room temperature or chilled. —Kathleen Peterson, West End, N.C.