Tortellini Pasta Salad Recipe

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The cheese filled tortellini in this wonderful salad makes it substantial enough to serve as an entrée or as the featured menu item for a summertime brunch.
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  • 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
  • 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
Container: large bowl
20 mins
10 mins
30 mins
  • 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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