PASTA SALAD WITH ARTICHOKES AND SUN-DRIED TOMATOES

PASTA SALAD WITH ARTICHOKES AND SUN-DRIED TOMATOES image

Number Of Ingredients 18

1 20-oz package fresh three-cheese tortellini
1/2 c mayonnaise
1/2 c olive oil
1/4 c red wine vinegar
1 1/2 tsp. dijon mustard
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried basil
1 garlic clove pressed
2 c. chopped celery
1 13 3/4-ounce can artichoke hearts in water, drained and chopped
3/4 c. chopped green onions
1/2 c. oil-packed sun dried tomatoes, coarsely chopped
1/2 c. Kalamata olives, pitted and coarsely chopped
1/2 c. freshly grated parmesan cheese

Steps:

Cook pasta until just tender but still firm to the bite. Drain; rinse with cold water, drain again. Whisk mayo and next 10 ingredients in small bowl until well blended. Season with salt and pepper. Transfer 3/4 c. dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomateos and olives. Add pasta to vegetable mixture, then parmesan. Toss to blend. Mix in more dressing by 1/4 cupfuls, if desired. Can be made one day ahead. Cover and chill. Serve cold or at room temp.