Tortellini Picnic Salad

Ingredients

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
Dressing
1/4 cup green onion, chopped
3 mediums cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried dill
1/2 cup olive oil

Preparation

1
Cook tortellini according to package instructions. Drain. Transfer to a large bowl.
2
Add artichoke hearts, tomato, feta, olives and walnuts. Set aside.
3
In a small bowl, whisk together vinegar, onion, garlic, basil and dill. Add oil in a slow, steady stream, whisking constantly until thoroughly combined.
4
Pour dressing over salad, toss to coat well and serve at room temperature.

Tools

 



About

Recipe from the Junior League of Seattle cookbook, "Simply Classic."

Yield:

6 to 8

Added:

Thursday, December 10, 2009 - 11:09pm

Creator:

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