Recipe: Pasta Salad with Artichokes and Sun-Dried Tomatoes

PASTA SALAD WITH ARTICHOKES AND SUN-DRIED TOMATOES

1 (20 ounce) package cheese tortellini (or other macaroni)
FOR THE DRESSING:
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
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
FOR THE SALAD:
2 cups celery, chopped
1 (13 ounce) can artichoke hearts in water, drained and chopped
3/4 cup green onions, chopped
1/2 cup oil-packed sun dried tomatoes, drained and chopped
1/2 cup brine-cured black olives, pitted and chopped
1/2 cup parmesan cheese

Cook pasta as directed, rinse with cold water and drain well.

Whisk mayonnaise, olive oil, wine vinegar, mustard, sugar and seasonings in a small bowl until blended.

Transfer 3/4 cup of dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes and olives. Add pasta to vegetable mixture, then add parmesan cheese and toss. Mix in More dressing in 1/4 cupfuls, if desired. Cover and chill.

TO MAKE AHEAD:
Can be made a day in advance of serving; if so, add cheese before serving.

Makes 6 to 8 servings