Tortellini Salad

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 6
• 1 small red onion, thinly sliced and separated into rings
• 1 cup black olives, pitted
• 8 ounces fresh mushrooms, sliced very thin
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 6 tablespoons extra virgin olive oil
• 3 tablespoons vinegar
• 1 teaspoon fresh marjoram, finely chopped or 1/2 teaspoon dried marjoram
• 1 teaspoon fresh dill, finely chopped or 1/2 teaspoon dried dill
• 8 ounces cheese tortellini
• 1 cup celery, diagonally sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup green pepper, diced
• 1/2 cup parmesan cheese, freshly grated
• salt
• ground black pepper

Recipe

• 1 in a medium bowl, combine onion, olives, mushrooms, artichoke hearts, oil, vinegar, marjoram and dill. allow to sit for 2-3 hours. it is not necessary to refrigerate.
• 2 cook the tortellini until al dente. drain well, transfer to a cloth towel and pat dry. place in large mixing bowl.
• 3 to the pasta, add the celery, tomatoes, green pepper, parmesan cheese, salt and pepper to taste and the marinated vegetables.
• 4 toss lightly, but well.
• 5 salad should be made ahead (at least an hour to combine flavors) and kept in the refrigerator.
• 6 take it out 30 minutes before serving and taste. i usually add a bit more vinegar and parmesan cheese at this point - but this is up to your taste.
• 7 toss lightly again before serving. place in a colorful bowl or platter.