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Salmon Tortellini Salad Seafood
Ingredients
- 1 can canned salmon — (14-3/4 oz.) — drained and flaked
- 1 package fresh cheese-filled tortellini — (9 to 10 oz pkg)
- 1 7 oz 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 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
Method
- 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
- 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
