1 14 3/4-ounce can Alaska canned salmon, drained and flaked
9 ounces fresh cheese-filled tortellini (9 to 10 ounces package)
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 parsley leaves
1/2 cup crumbled Feta cheese
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
Servings: 4
1. 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.
2. 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. Sprinkle with nuts.
9 ounces fresh cheese-filled tortellini (9 to 10 ounces package)
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 parsley leaves
1/2 cup crumbled Feta cheese
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
Servings: 4
1. 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.
2. 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. Sprinkle with nuts.
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