Pasta Salad

By carvalhohm

Ingredients

• 1 (20 oz.) pkg of refrigerated cheese tortellini
• 1 can water pkg artichokes (not marinated)
• 1 (4 oz.) can of sliced black olives (drained)
• 1 (8 oz.) package of Feta cheese (crumbled)
• 1/2 cup chopped pecans
• 1 container grape tomatoes
• 1 bulb of garlic
• 4 tsp. dried basil leaves
• 2 tsp. dried dill
• 1/2 cup white wine vinegar
• 3/4 cup olive oil

Details

Servings 8
Adapted from thimbleberries.com

Preparation

Step 1

Salad: Cook and drain tortellini as directed on package. Set in fridge to cool. Drain and chop artichokes. Mix tortellini, artichokes, olives, feta cheese, pecans; add tomatoes last.

Dressing: Chop 6-7 cloves garlic and set aside (more or less as desired). In small bowl combine 3/4 cup olive oil, 1/2 cup white vinegar, 4 tsp. dried basil, 2 tsp. dried dill and chopped garlic. Mix well with whisk.

Mix prepared dressing with salad. Cover with plastic wrap and place in fridge. Marinate 3-4 hours. Remove from fridge 30 minutes prior to serving so it is not too cold. Serve with green salad or soup and bread.