Pasta Salad with Sun-Dried Tomatoes

Yields:	8 servings
Rate this Recipe

	Preparation	75 minutes
	Cooking	15 minutes
	Ready In	120 minutes

Ingredients

1/3	cup	tomatoes	oil packaged, drained, chopped
1	tablespoon	vegetable oil	from tomatoes
1/3	cup	olive oil
1	tablespoon	lemon juice
2	cloves	garlic	minced
6	ounces	artichoke hearts	marinated, drained
1/4	pound	cashew nuts	toasted
1	pound	tortellini	freshly cooked
1	x	salt and black pepper

Directions

Combine 1 tablespoon marinade reserved from tomatoes, oil, lemon juice and garlic in large bowl.

Stir in tomatoes, artichoke hearts and cashews.

Add tortellini and toss thoroughly.

Season with salt and pepper.

Let stand 1 hour.

(Can be prepared 1 day ahead).

Cover and refrigerate.

Bring to room temperature before serving.

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Member Review

Struffoli (Honey Balls)

This was a great recipe! My husband is Italian and we have our own family recipe we use during the holiday season, but we decided to try this one and it was terrific! Yes, it is time consuming, but so worth it. Best method for cooking up the balls is definitely the deep fryer; much faster. Enjoy!

Reviewed by dcozzi

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