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Tortellini Salad
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| Lana's Pasta Salad -------------------------- | |
| 2 12 oz pkgs | tortellini, (fresh or frozen) |
| 1 81/2 oz | can water-packed artichoke hearts, (drained & quartered) |
| 1 C | tomato, (diced) |
| 1 C. | Feta cheese crumbled |
| 1/2 C | chopped blk olives |
| 1/2 C | chopped walnuts |
| Dressing: | |
| 1/4 C | white wine vinegar |
| 3 med | garlic cloves, (minced) |
| 1 tsp | dried dill |
| 1/4 grn onion chopped | |
| 1 Tbsp | dried basil |
| 1/2 C | olive oil |
Cook tortellini according to pkg directions. Drain and transfer to a lrg bowl. Add artichoke, tomato, feta, olives & walnuts. Set aside. In a small bowl whisk together all of the ingredients except oil. Add oil to mixture in a slow steady stream whisking constantly until thoroughly combined. Pour dressing over salad, toss to coat well & serve at room temp.
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