Tortellini Picnic Salad
By: Taylor Davies
Published: Thursday, December 10, 2009 - 11:09pm

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 white wine vinegar
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.

About


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