Ingredients

The following ingredients have 5 Servings
  • 1.3 lb frozen cheese tortellini (cooked and cooled)
  • 1 can artichoke hearts in quarters (drained)
  • 1 cup mini-bocconcini, cut in half
  • 1 cup grape tomatoes, cut in half
  • 1 green apple (cored and diced)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup sliced green olives
  • 1/2 cup chopped walnuts
  • 2-3 tbsp finely chopped fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1 clove garlic (finely minced)
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp freshly ground black pepper

Instruction

  • Cook the tortellini according to the instructions on the package and then rinse them under cold running water until they are completely chilled. Allow to drain for a few minutes.
  • While the pasta is cooking, prep all the other components of the salad and make the dressing.
  • To make the dressing, simply combine all the ingredients in a small bowl or glass measuring cup and whisk vigorously until slightly emulsified.
  • Place all the ingredients for the salad, except for the basil, in a large mixing bowl. Pour in the dressing and mix until well combined. Add the chopped basil and toss it in delicately.
  • Let the salad sit for about 15 minutes to allow flavors to meld and serve.
  • This salad will keep in the refrigerator for up to a few days, although some discoloration is to be expected.