13 oz. cheese tortellini
12 oz artichoke hearts
2 tomatoes, diced
1 C. feta, crumbled (everything's betta' with feta!)
½ C. olives, sliced
Grated fresh parmesan
Optional 1 C. cooked chicken (marinate in Italian dressing and grill)
Dressing:
¼ C. red wine vinegar
¼ C. Olive Oil
¼ C. finely chopped green onions
½ tsp. salt
1 tsp. dried dill
1 tsp. dried basil
3 cloves garlic
Blend it up, pour over pasta salad. Best Made the day before and when served at room temperature.
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2 comments:
This is super yummy!!!
I love how I get credit for a recipe I have never made! THis is delicious.
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