"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tortellini Picnic Salad Recipe

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This recipe for Tortellini Picnic Salad, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kelley Family



2 (12 oz) packages tortellini, fresh or frozen
1 (8.5 oz) 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 medium cloves garlic, minced
1 T. dried basil
1 tsp. dried dill
1/2 cup olive oil

Cook tortellini according to package directions. Drain. Transfer to a large bowl. 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. Pour dressing over salad, toss to coat well and serve at room temperature.

Serves 6 to 8.




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