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Tortellini salad
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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 |
1 teaspoon | minced fresh basil, alternative |
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.
Recipe uploaded with Shop'NCook for iPhone.
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