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Recipe: Salmon and Tortellini Salad with Garlic-Dijon Dressing

Salads - Main Dish
SALMON AND TORTELLINI SALAD

"This recipe was one of six winners of the "LUV SAMN SO MUCH" recipe contest."

1 (14 3/4 ounce) can Alaska canned salmon, drained and flaked
1 (9 to 10 ounce) package fresh cheese-filled tortellini
1 (7 ounce) jar marinated artichoke hearts, drained and quartered
1/2 cup pitted Kalamata olives, quartered
1/2 cup sun-dried tomatoes, oil-packed, chopped
1/2 cup chopped fresh basil (or 1/2 cup fresh parsley leaves)
1/2 cup crumbled Feta cheese
FOR THE DRESSING:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
1/2 cup coarsely chopped walnuts, toasted (for serving)

Cook tortellini according to package directions. Drain; rinse with cold water and transfer to a large bowl.

Add salmon, artichoke hearts, olives, tomatoes, basil and cheese; toss lightly.

Combine vinegar, mustard, garlic, salt and pepper in a small bowl; beat in oil with whisk or fork until combined. Add to salmon mixture; toss lightly. Just before serving, sprinkle with nuts.

Makes 4 servings
From: Diane Halferty of Tucson, Arizona
Source: Alaska Seafood Marketing Institute
MsgID: 391094
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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