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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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
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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