Tortellini, Artichoke and Sun Dried Tomato Salad

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

Ingredients:

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

Directions:

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.