Tortellini Picnic Salad
12 ounces packages of torellini, fresh or frozen
8 ounces and-½ can water-packed artichoke hearts, drained and quartered
1 cup tomato, diced
1 cup feta cheese, crumbled
1/2 cup black olives, chopped
1/2 cup walnuts, chopped
1/4 cup white wine vinegar
1/4 cup green onion, chopped
3 mediums cloves garlic, minced
1/2 cup olive oil
Cook tortellini according to package instructions. Drain. Transfer to a large bowl.
Add artichoke hearts, tomato, feta, olives and walnuts. Set aside.