TORTELLINI PICNIC SALAD Recipe
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Ingredients: |
Ingredients: Salad
2 12-ounce packages tortellini, fresh or frozen (also found in pasta aisle – any brand of dry packaged tortellini good to use too)
1 - 8-1/2-ounce can water-packed artichoke hearts, drained and quartered
1 – c. tomato, diced (we like to use cherry tomatoes, halved)
1 – c. feta cheese, crumbled
1/2 c. black olives, chopped
1/2 c. walnuts, chopped (do not omit)
Dressing
1/4 c. white wine vinegar
1/4 c. green onion, chopped
1 to 2 med. cloves garlic, minced
1 tbsp. dried basil
1 tsp. dried dill
1/2 c. olive oil
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Directions: |
Directions:Cook tortellini according to package directions. Drain. Transfer to a large bowl. (I like to let it cool in fridge before mixing in the other ingredients). Add artichoke hearts, tomato, feta, olives, and walnuts. Set aside. In a small bowl, whisk together vinegar, onion, garlic, basil, and dill. Add oil in a slow, steady stream, whisking constantly until thoroughly combined. (Important to add oil slowly to blend). Pour dressing over salad, toss to coat well and serve at room temperature. (Can be served cold too). Yields: 6-8 |
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Personal
Notes: |
Personal
Notes: From Simply Classic Cookbook, The Junior League of Seattle, 1996
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