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- Tortellini & Vegetable Salad
-
- 16-20 oz bag of tortellini
- 1 can artichoke hearts- rough chop
- 4 kale leaves- stem removed and sliced
- 1/2 yellow bell pepper- diced
- 1/2 cucumber- quartered and sliced
- 1/2 carrot- peeled, cut in half and sliced thin
- 2 c. broccoli florets
- 2 green onions- sliced
- 5 oz cherry tomatoes- cut in half
- 1 small can black olives- drained
- Dressing:
- 1/4 c. olive oil
- 4 T. red wine vinegar
- 1 T. honey
- 1 T. Dijon mustard
- 1 tsp. chopped garlic
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1 tsp. black pepper
- Directions
- Cook tortellini according to the package instructions. Once cooked drain the water and cool. Combine all the dressing ingredients in a small bowl and whisk to combine. Once tortellini is cooled; gently toss with all the vegetables and dressing. Chill for at least one hour before serving.
- Provided by:
- Blue Sky Organic Farms
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