"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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