Tortellini Salad

This is one of those make ahead meals. It needs to cover and chill for at least 2 hours before serving.

Ingredients

• 3/4 c. olive oil
• 1/4 c. red wine vinegar
• 1 TBS dried basil
• 1 TBS Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 garlic clove
• (2) 9 oz. packaged or dried cheese tortellini
• (1) 6 oz. jar marinated artichoke hearts, drained and chopped
• (1) 2.5 oz. can sliced olives, drained
• 1/2 c. sun dried tomatoes, cut into strips
• 1/4 c. chopped fresh parsley
• 1/4 c. grated Parmesan cheese
• 1 green bell pepper, coarsely chopped

Directions

1. In a food processor, mix olive oil, vinegar, basil, Dijon mustard, salt, pepper, and garlic. Blend until smooth, stopping to scrape down sides as needed.
2. Cook the tortellini according to package directions; rinse with cold water and drain. Add artichoke hears and remaining ingredients; pour dressing over salad and toss gently.
3. Cover and chill at least 2 hours

Serves 8