GREEK TORTELLINI SALAD                 Servings:

1/2 c.        olive oil                1/4 c.     white wine vinegar
1/2 c.        chopped green onion      3   cloves garlic, finely chopped
1   T.        dry basil                1   tsp.   dry dill

       Whisk together and let stand for about 10 minutes to soften spices.

1   lb.       cheese tortellini        1/2 c.     crumbled feta cheese
8   oz.       canned artichoke hearts  1/2 c.     sliced black olives
1/2 c.        toasted walnuts

       Gently combine all ingredients and dressing.  Don't let stand too long
as olives stain pasta and look bad.

You are viewing proxied material from infinitelyremote.com. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.