Tortellini Salad

Ingredients

Directions

1. 1

   In a medium bowl, combine onion, olives, mushrooms, artichoke hearts, oil, vinegar, marjoram and dill. Allow to sit for 2-3 hours. It is not necessary to refrigerate.

2. 2

   Cook the tortellini until al dente. Drain well, transfer to a cloth towel and pat dry. Place in large mixing bowl.

3. 3

   To the pasta, add the celery, tomatoes, green pepper, parmesan cheese, salt and pepper to taste and the marinated vegetables.

4. 4

   Toss lightly, but well.

5. 5

   Salad should be made ahead (at least an hour to combine flavors) and kept in the refrigerator.

6. 6

   Take it out 30 minutes before serving and taste. I usually add a bit more vinegar and parmesan cheese at this point - but this is up to your taste.

7. 7

   Toss lightly again before serving. Place in a colorful bowl or platter.