Mediterranean Artichoke Pasta Salad

Prep Time: 25 Minutes

Cook Time: 60 Minutes

Ready In: 85 Minutes

Servings: 6

This salad will keep in the fridge for 3-4 days. It can easily be adapted to feed a large crowd. Any type of pasta will work for this recipe. Stacey

Ingredients:

1 lb tortellini, cooked al dente

1 cup cooked artichoke heart

1 tablespoon fresh lemon juice

1 cup oil-cured olives (pitted)

1/2 cup parsley

1 lb ripe roma tomatoes or 1 lb plum tomato, chopped coarse

1 cup radicchio, torn

3 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

1/2 cup fresh basil leaf, torn not bruised

Directions:

1. In a large serving bowl combine all of the ingredients.
2. refridgerate for at least one hour before serving.