Tortellini in Sun-Dried Tomato Sauce Recipe

1 pound cheese or mushroom tortellini
6 ounces sun-dried tomatoes, soaked in water to rehydrate
3 ounces pepperoni, sliced
3 tablespoons Dijon mustard
4 medium garlic cloves
1 tablespoon dried fennel seeds
1/3 cup olive oil
2 tablespoons lemon juice
1 (11-ounce) can pitted ripe or kalamata olives, halved (1 ½ cups), drained and rinsed
1 (14-ounce) can artichoke heart quarters, drained and rinsed
½ cup finely chopped parsley
3 tablespoons chopped basil leaves

1. 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.
2. Add tomato mixture to pasta; toss gently to coat. Add remaining ingredients; mix well. Serve at room temperature or chilled. Serves 8.

Nutrition facts per serving: 490 calories, 26g fat, 16g protein, 49g carbohydrates, 6g fiber, 1210mg sodium.