Mediterranean Artichoke Pasta Salad
- Reviews 3
Ready In: 1 hr 25 mins
Serves: 4-6
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
- In a large serving bowl combine all of the ingredients.
- refridgerate for at least one hour before serving.
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