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I thought of this one the other day when my Father mentioned that he had picked up several packages of tortellini.  I make this often in the summer, and if you use the tortellini stuffed with chicken, it could make a nice light lunch.   

  • 1/2 cup olive oil
  • 1/4 White wine vinegar (or balsamic)
  • 1/4 cup chopped green onion
  • 3 garlic cloves, chopped
  • 1 Tablespoon dried basil
  • 1 teaspoon dried dill-weed
  • 2 12 oz packages frozen stuffed tortellini cooked according to the package directions
  • 1 can (8.5 oz) water packed artichoke hearts, drained and quartered
  • 1 large tomato
  • 1/2 cup feta cheese
  • 1/2 cup black olives
  • 1/2 cup chopped walnuts (optional)
  • 3-4 roasted red peppers (from a jar or can), diced

whisk oil and vinegar in a small bowl.  Add green onions, garlic, basil and dill-weed and mix well.  Combine remaining ingredients in large bowl.  Pour dressing over and toss gently.  Refrigerate overnight before serving.

 A few small notations. 

  • If you use the balsamic vinegar it will give a slightly dirty tinge to the pasta, but it will still taste great. 
  • I don’t like dill-weed, but left it in from the original recipe, feel free to leave it out of yours (I do). 
  • I rarely find frozen tortellini in my grocery store, but they have a lovely fresh one, which probably works better. 
  • This is also good for those unexpected vegetarians (if you don’t use the chicken ones and use the mushroom or cheese tortellini). 
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