 | | Directions |
- Cook and drain tortellini according to package instructions. Allow it to cool.
- Combine tortellini, celery, artichoke hearts, onion, sun-dried tomatoes, olives, and cheese in a large bowl.
- In a separate small bowl, whisk together dressing ingredients and pour over salad.
- Cover and chill a minimum of 3 hours. Best if chilled overnight.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: large bowl
Servings: 8
|  | | Ingredients | | - | | SALAD: |
| - | | 24 ounces cheese tortellini |
| - | | 2 cups celery, chopped |
| - | | 14 ounces artichoke hearts |
| - | | 3/4 cup green onion |
| - | | 1/2 cup sun-dried tomatoes in oil |
| - | | 1/2 cup kalamata olives, halved |
| - | | 1/2 cup freshly grated Parmesan cheese |
| - | | DRESSING: |
| - | | 1/2 cup mayonnaise |
| - | | 1/2 cup olive oil |
| - | | 1/4 cup red wine vinegar or champagne vinegar |
| - | | 1 1/2 teaspoons Dijon mustard |
| - | | 1 teaspoon sugar |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 1/4 teaspoon oregano, ground |
| - | | 1/4 teaspoon dried thyme leaves |
| - | | 1/4 teaspoon dried basil or 1 teaspoon minced fresh basil |
| - | | 1 clove garlic, minced or finely chopped |
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