Pasta Salad W/Sun-Dried Tomatoes

Recipe Ingredients

		Van geffen vghc42a
1/3 cup	78ml	Oil-pk tomatoes; drain - chop
1 tablespoon	15ml	Oil from tomatoes
1/3 cup	78ml	Olive oil
1 tablespoon	15ml	Lemon juice
20		Garlic - minced
1		Marinated artichoke - hearts; drained
1/4 lb	113g / 4oz	Cashews - toasted
1 lb	454g / 16oz	Tortellini - freshly cooked

Recipe Instructions

x Salt and pepper Combine 1 T 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.) (wrv)

Source:
La Bone Cuisine/New Orleans SPCA Cookbook (recipe

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