Tortellini Picnic Salad

I had this at my friend's, Justin and Emily, house this weekend. It was really, really good. Great for a party.

This is from the Junior League Seattle cookbook it has some of the best recipes ever...enjoy!


Salad
2 -12oz packages tortellini fresh or frozen
1 - 8 1/2oz can water packed artichoke hearts, drained and quartered
1 cup diced tomato's
1 cup feta cheese crumbled
1/2 cup black olives
1/2 cup chopped walnuts

Dressing
1/4 cup white wine vinegar
1/4 cup chopped green onion
3 medium cloves garlic minced
1 tablespoon dried basil
1 teaspoon dried dill
1/2 cup olive oil

Cook tortellini according to package directions. Drain. Transfer to a large bowl. Add artichoke hearts, tomato, feta, olives and walnuts. Set aside. In a smaller bowl, whisk together vinegar, onion, garlic, basil and dill. Add oil in a slow, steady stream, whisking constantly until thoroughly combined. Pour dressing over salad, toss to coat well and serve at room temperature.