24 oz pasta (1/2 cheese tortellini and 1/2 penne)
1 (8 oz) can artichoke hearts drained and cut up
1 C tomatoes diced (romas work well)
1 C feta crumbles
1 C black olives sliced or chopped
1/2 C Slivered almonds
DRESSING:
1/2 C White wine vinegar
1/4 C choped green onion
3 Minced garlic cloves
1 T dried basil
1 t dried dill
1/2 C olive oil
Directions:
Cook pasta according to package directions. Mix with other ingredients. Combine dressing ingredients in a Tupperware and shake vigorously. Pour over salad right before serving.
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