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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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Servings:
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
Container
:large bowl
Directions
PREP
20
mins
COOK
10
mins
READY IN
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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