Summer is here! I can't decide if I am super excited about it or dreading it. I prefer temperatures in the 80s. Around here, is isn't unusual to see temps in the 100s and I don't look forward to those days. But the pool is warmer and we hang out there a lot. I just like the idea of summer, you know? Barbecues, lemonade, lazy pool days. This is perfect for a summer barbecue and one of my favorite summer salads. It's delicious and a little different than what everyone is used to.
You can decide how strong you want the salad to be by adjusting the amount of red wine vinegar. I got this recipe from my friend Susan in Rapid City but I think it's originally from Bon Appetit Magazine.
Tortellini, Artichoke and Sun Dried Tomato Salad
1/2 cup mayo
1/2 cup olive oil
1/4-1/2 cup red wine vinegar
1 1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
*1/4 tsp basil or oregano
1 garlic clove, pressed
1/2 cup grated Parmesan cheese
1 20 oz package fresh 3 cheese tortellini (I used the fresh frozen) cooked and drained
2 cups chopped celery
1 13.5 oz can artichoke hearts, drained and quartered or sliced
3/4 cup chopped green onion
1/2 cup chopped sun dried tomatoes
1/2 cup olives, cut in half
Whisk all ingredients up to tortellini together in a non-metal bowl. Add remaining ingredients and combine. Refrigerate until ready to serve.
Serves 6-8 as a side dish.
*I didn't add the basil this last time because I bought sun dried tomatoes that were seasoned with basil.
**I really wish I had some of this salad right now. Sadly I made it last week and it's gone. :( If you make it, bring me some.