ALASKA SALMON & TORTELLINI SALAD

by Diane Halferty of Tucson, Arizona

• 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska canned salmon, drained and flaked
• 1 package (9 to 10 oz.) of refrigerated, cheese filled tortellini
• 1 jar (7 oz.) marinated artichoke hearts, drained and quartered
• 1/2 cup pitted kalamata olives, quartered
• 1/2 cup chopped, drained, oil packed sun dried tomatoes
• 1/2 cup chopped fresh basil or parsley leaves
• 1/2 cup (2 oz.) crumbled feta cheese
• 1/4 cup red wine vinegar
• 1 tbsp. Dijon-style mustard
• 2 cloves garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 1/2 cup coarsely chopped walnuts, toasted

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.

Makes 4 to 6 servings.

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