Recipe: Greek-Style Tortellini Salad (with artichoke hearts, feta and olives, 1980's)

GREEK-STYLE TORTELLINI SALAD

2 packages (12 ounces each) frozen stuffed tortellini
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon freshly squeezed lemon juice
3 cloves garlic, chopped very fine
1/2 cup chopped red onion
1 tablespoon dried basil
1 teaspoon dried oregano
1 (8 1/2 ounce) can water-packed artichoke hearts, drained and quartered
10 cherry tomatoes, halved
1/2 cup crumbled Feta cheese
1/2 cup freshly grated Romano cheese
1 can pitted black olives, drained

Cook tortellini according to package directions and set aside to cool.

In small bowl, mix oil and vinegar, and then blend in lemon juice, garlic, onion, basil and oregano.

In large bowl, combine tortellini, artichoke hearts, tomatoes, cheese and olives. Pour dressing over tortellini mixture and toss gently. Chill 4 hours before serving

From: Patty Moretti (Mrs. Ralph)
Source: With Great Gusto by The Junior League of Youngstown, Ohio, 1987