CHEF JEFF — ONE BYTE AT A TIME: Tricolor Tortellini Salad

This pasta dish can be made ahead of time.

Tricolor Tortellini Salad

1 pound tricolor cheese tortellini, cooked

1 cup artichoke hearts, roughly chopped

½ cup black olives, sliced

1 small bunch broccoli florets

½ bunch green onions, sliced fine

1 basket cherry tomatoes, halved

1 tablespoon chopped parsley

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons salt, or to taste

¼ cup grated Parmesan

¼ cup red wine vinegar

¾ cup olive oil

Mix the tortellini, vegetables and parsley gently but thoroughly. Whisk together the remaining ingredients and gently toss with the tortellini, using just enough to generously coat the pasta and vegetables.

Yield: Serves 6 to 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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