Ingredients
1 (20-ounce) package fresh three-cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 garlic clove, pressed
2 cups chopped celery
1 (13-3/4 ounce) can artichoke hearts in water, drained and chopped
3/4 cup chopped green onions
1/2 cup drained oil packed sun-dried tomatoes, coarsely chopped
1/2 cup Kalamata or other brine cured olives, pitted and coarsely chopped
1/2 cup freshly grated Parmesan cheese
Preparation
Cook pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain; rinse with cold water to cool quickly. Drain again.
Whisk mayonnaise and next 10 ingredients in small bowl until well blended. Season with salt and pepper. Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes and olives.
Add pasta to vegetable mixture, then Parmesan cheese; toss to blend. Mix in more dressing by 1/4 cupfuls, if desired. Season salad with salt and pepper. (Pasta salad can be made 1 day ahead. cover and chill.) Serve cold or at room temperature.
