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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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