Recipe: Tortellini Salad with Tangy Dressing (Sunset magazine, 1980's)

TORTELLINI SALAD WITH TANGY DRESSING

FOR THE SALAD:
4 cups broccoli flowerets
4 cups cooked tortellini (or small ravioli)
1 (6 oz.) jar marinated artichoke hearts
1 1/2 cups sliced mushrooms
1 1/2 cups cherry tomatoes, halved
6 ounces canned ripe olives, drained
Salt to taste

FOR THE TANGY DRESSING:
Reserved artichoke marinade
Oil (as needed)
1/3 cup red wine vinegar
1 tablespoon dry basil
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon ground black pepper

In a 4 to 5 quart pan, bring 2 quarts water to a boil over high heat. Add broccoli and cook, uncovered, just until tender-crisp when pierced (about 1 minute). Drain broccoli, rinse with cold water, and drain well.

Cook pasta according to package directions; drain.

Drain artichokes, reserving marinade.

TO PREPARE THE TANGY DRESSING:
Measure reserved artichoke marinade and add enough oil to make 1/3 cup. Stir in red wine vinegar, basil, mustard, lemon juice and pepper.

TO MAKE THE SALAD:
In a large bowl, combine artichokes, tortellini, mushrooms, tomatoes, and olives; add dressing and mix until well coated. (At this point, you may cover and refrigerate tortellini mixture and broccoli separately until next day.)

JUST BEFORE SERVING:
Add broccoli to tortellini mixture and mix lightly. Season with salt to taste.

Makes 4 to 6 servings
Source: Sunset Fresh Ways with Salads by Lane Publishing Company, 1987