Anne Rodamer, owner of Sugarloaf Food Co. on Summerland Key, shares this recipe, which she serves as a side with sandwiches or sells by the half-pound. Visit <a href="http:// sugarloaffood.com "target=_"blank"> sugarloaffood.com</a> for more information.</p><p><b>Ingredients:</b></p><p><li> 3 lb bag of cheese tortellini</p><p><li> 1/2 12 oz can artichoke hearts</p><p><li> 1/2 cup sundried tomatoes in oil</p><p><li> 1/2 cup sliced black olives</p><p><li> 1/4 cup shredded parmesan cheese</p><p><b>Dressing:</b></p><p><li> 1 cup real mayo</p><p><li> 1/8 cup dijon mustard</p><p><li> 1 tablespoon dried basil</p><p><li> 1 1/2 Tablespoon sugar</p><p><li> 1/2 tablespoon red wine vinegar</p><p><b>Directions:</b></p><p>Boil pasta, rinse with cold water.</p><p>Put in large bowl.</p><p>Mix in chopped artichoke hearts, chopped sundried tomato, black olives and parmesan.</p><p>Whisk all dressing ingredients together and let sit until the sugar dissolves.</p><p>Then mix and chill.</p><p>Top with shredded parmesan and olives for garnish.