Easy Tortellini Salad  | |
| 1-8 oz | pkg. 3 cheese tortellini-dry type also |
| 1-6 oz | jar marinated artichoke hearts-cut into small pieces |
| 1 pt | grape tomatoes-cut in half or 1 large beefsteak tomato seeded and diced |
| 6 oz. can(s) | black pitted olives-drained and sliced |
| 1/2 | red onion-sliced thin |
| 1/4 c | grated carrots |
| 2 Tbsp | fresh parsley-chopped-as a garnish. |
| ~~~~ my salad dressing ~~~~ | |
| 1/2 c | apple cider vinegar |
| 1/2 c | olive oil, extra virgin |
| 3 oz | corn oil |
| 1 Tbsp | sugar |
| 1/4 tsp | black pepper |
| 1/4 tsp | oregano, dried |
| 1 tsp | salt |
1 In a small bowl or jar, mix together the salad dressing ingredients and set aside.
2 Cook both tortellini packages according to the package directions, al dente.
3 Drain and cool completely, and set aside.
4 In a large salad serving bowl, mix together the artichoke hearts, tomatoes, olives, red onion and carrots.
5 Then add in all the cooled tortellinis and toss well.
6 Shake or wisk to salad dressing very well and immediately pour the entire amount over the tortellini salad. Toss til evenly coated.
7 Refigerate a few hours or overnight. Toss again before serving. And add some chopped fresh parsley for even more color!
Enjoy
