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Tortellini Pasta Salad

Tortellini Pasta Salad
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ¾ cup olive oil
  • ½ cup red wine vinegar
  • 2 garlic cloves
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper
  • ¼ teaspoon dried oregano leaves
  • ¼ teaspoon dried crushed red pepper
  • 1 package (1 pound) frozen cheese tortellini, cooked, drained and cooled
  • 1 jar (12 ounces) artichoke hearts in brine, drained and quartered
  • 1 can (3.8 ounces) sliced black olives, drained
  • 1 ½ cups chopped salami
  • ½ cup halved red cherry tomatoes
  • ½ cup halved yellow cherry tomatoes
  • ½ cup grated Parmesan cheese
  • ⅓ cup chopped red onion
  • ¼ cup sliced fresh basil

Directions

  1. Add olive oil, red wine vinegar, garlic, basil, salt, pepper, oregano and crushed red pepper to jar of a single-serve blender. Blend until smooth.
  2. In a large bowl, combine dressing, tortellini, artichokes, black olives, salami, tomatoes, Parmesan cheese, red onion and fresh basil.
  3. Cover and refrigerate several hours or overnight for flavors to blend.

Serves: 8-10

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