Ingredients
- ¾ cup olive oil
- ½ cup red wine vinegar
- 2 garlic cloves
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- ¼ teaspoon dried oregano leaves
- ¼ teaspoon dried crushed red pepper
- 1 package (1 pound) frozen cheese tortellini, cooked, drained and cooled
- 1 jar (12 ounces) artichoke hearts in brine, drained and quartered
- 1 can (3.8 ounces) sliced black olives, drained
- 1 ½ cups chopped salami
- ½ cup halved red cherry tomatoes
- ½ cup halved yellow cherry tomatoes
- ½ cup grated Parmesan cheese
- ⅓ cup chopped red onion
- ¼ cup sliced fresh basil
Directions
- Add olive oil, red wine vinegar, garlic, basil, salt, pepper, oregano and crushed red pepper to jar of a single-serve blender. Blend until smooth.
- In a large bowl, combine dressing, tortellini, artichokes, black olives, salami, tomatoes, Parmesan cheese, red onion and fresh basil.
- Cover and refrigerate several hours or overnight for flavors to blend.
Serves: 8-10
