Tortellini Salad

by Chelsy Marriott

Salad

2  12-ounce packages tortellini, fresh or frozen

1  8 1/2 ounce can water-packed artichoke hearts, drained and quartered

1  cup tomato, dices

1  cup Feta cheese, crumbled

1/2 cup black olives, chopped

1/2 cup walnuts, chopped

Dressing

1/4 cup white wine vinegar

1/4 cup green onions, chopped

3 medium cloves garlic, minced

1 tablespoon dried basil

1 teaspoon dried dill

1/2 cup olive oil

1.     Cook tortellini according to package directions. Drain. Transfer to a large bowl.

2.     Add artichoke hearts, tomato, feta, olives and walnuts. Set aside.

3.     In a small bowl, whisk together vinegar, onion, garlic, basil and dill. Add oil in a slow, steady stream, whisking constantly until thoroughly combined. Pour dressing over salad, toss to coat well and serve at room temperature. 

Tip: Use marinated artichoke hearts