The original recipe comes from the July 2015 Canadian Living Magazine. I revised it slightly because I can’t stand black olives, and I adjusted it to be just enough for the two of us plus leftovers for the next day. It was actually better the next day – the flavours mellowed and it was still nice and moist.
I didn’t have fresh parsley so I used dried parsley and I didn’t have any green onions. Using black olives and green onions would definitely give the salad more color, but it still tasted awesome!
Cheesy Tortellini Salad
Total prep time: 20 minutes
1/4 cup light mayo
2 Tbsp EVOO
1.5 Tbsp red wine vinegar
1/2 tsp dijon mustard
1/2 tsp liquid honey
1/4 tsp black pepper
1 can water-packed artichoke hearts, drained & chopped
1/4 cup oil-packed sun-dried tomatoes, drained & chopped
1/4 green olives, drained & chopped (or Kalamata if you prefer)
1.5 ribs celery, thinly sliced
2 green onions, thinly sliced (optional)
1 Tbsp chopped fresh parsley (or dried if you don’t have fresh)
350 g package fresh cheese tortellini
In a small bowl, mix together all the dressing ingredients with a whisk. Set aside. To allow the flavours to mellow, this dressing can be made a couple days ahead of time and stored in the fridge.
In a medium bowl, toss together all the salad ingredients. Pour dressing over salad just before serving and enjoy!
Adapted from July 2015 Canadian Living Magazine: Creamy Tortellini Salad