Tortellini Salad with Toasted Garlic Vinaigrette

Ingredients

• FOR THE DRESSING:
• ½ cups Plus 2 Tablespoons White Balsamic Vinegar
• ⅓ cups Extra Virgin Olive Oil
• 2 Tablespoons Mayonnaise
• 2 teaspoons Dry Italian Seasoning
• 1 teaspoon Salt
• ⅛ teaspoons To 1/4 Teaspoon Crushed Red Pepper Flakes (according To Heat Preference)
• FOR THE TOASTED GARLIC:
• 1 Tablespoon Extra Virgin Olive Oil
• 3 cloves Fresh Garlic, Chopped
• FOR THE SALAD:
• 1-½ pound Fresh, Refrigerated Tricolor Multi-cheese Tortellini (I Used A 7-cheese Tortellini)
• 8 ounces, weight Grape Or Cherry Tomatoes, Halved Lengthwise
• 1 whole Small Onion, Small Diced
• 12 ounces, weight Marinated Artichoke Hearts, Large Diced (remove Any Tough Leaves Before Dicing)
• 1 cup Sliced Kalamata Olives
• 2 Tablespoons Finely Chopped Peperoncini
• 2 Tablespoons Finely Chopped Fresh Basil (optional)

Preparation Instructions

For the dressing:
In a medium bowl, whisk together the white balsamic vinegar, extra virgin olive oil, mayonnaise, Italian seasoning, salt, and red pepper flakes until well blended.

To toast garlic, heat olive oil in a small skillet over medium heat. Add the chopped garlic and cook, stirring constantly until garlic is golden brown. Do not overcook because garlic will become bitter. Add the garlic to the dressing ingredients and whisk well. Set aside.

For the salad:
Cook tortellini according to package directions. Drain, then rinse under cool water until tortellini has cooled. Drain well.

In a large bowl, lightly toss together the tortellini, tomatoes, onion, artichoke hearts, olives, peperoncini and basil (if using).

Pour dressing over salad and mix lightly to distribute evenly. Cover and refrigerate for at least 1 hour. Can be made up to 24 hours in advance. Just before serving, mix lightly again.