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Servings: 6 to 8 Servings
Perfect for a picnic; can be made a day ahead.
1 20-ounce package fresh three-cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1-1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 garlic clove, pressed
2 cups chopped celery
1 14-ounce can artichoke hearts, drained, chopped
3/4 cup chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, coarsely chopped
1/2 cup Kalamata or other brine-cured black olives, pitted & coarsely chopped
1/2 cup freshly grated Parmesan cheese
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool quickly. Drain well again.
Whisk mayo and next 10 indredients in small bowl until well blended. Season with salt and pepper. Transfer 3/4 cup dressing to large bowl, mix in celery, artichokes, green onions, tomatoes and olives.
Add pasta to vegetable mixture, then parmesan cheese. Toss to blend. Mix in more dressing by 1/4 cups, if desired. Season salad with salt & pepper to taste.
(Pasta can be made 1 day ahead. Cover and refrigerate.)
Serve cold or at room temperature.
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