Tortellini Pasta Salad
 
Ingredients
  • 9 oz cheese tortellini
  • 4.5 oz julienne cut sun-dried tomatoes in oil, drained
  • 12 oz marinated ciliegine mozzarella, quartered
  • 1.5 oz sliced black olives
  • 10 oz heirloom cherry tomatoes
  • 7.5 oz jar marinated artichoke hearts, quartered
  • 1 small head broccoli
  • Italian Vinaigrette:
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper to taste
Instructions
  1. Cook tortellini according to package directions and in the last 3 minutes of cooking, drop broccoli florets into the boiling water along with the pasta to cook. Broccoli should still have a bit of crunch but be vibrantly green and tender.
  2. Drain the pasta and broccoli in a colander.
  3. Toss broccoli and tortellini in a large bowl with sun-dried tomatoes, mozzarella, olives, cherry tomatoes and artichoke hearts.
  4. In a measuring cup, combine all Vinaigrette ingredients and whisk to combine. Pour over the pasta salad (you might want to use a little less than the entire recipe calls for to start) and toss gently to combine.
  5. Serve immediately or cover and chill until ready to serve.
Recipe by Freutcake at http://www.freutcake.com/in-the-kitchen/tortellini-pasta-salad/