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Tortellini Salad

12 oz. container cheese tortellini
1 small red onion, sliced
2 carrots, grated
1 can artichoke hearts, drained and quartered
1 large can black olives, halved
½ lb. cherry or plum tomatoes, halved
1/3 cup olive oil
1/3 cup red wine vinegar
1 Tbsp. coarse ground The Spice Hunter Salt Free Mediterranean Herb Organic Grinder

Cook the tortellini according to package directions, making sure to leave them slightly al dente; drain and set aside to cool. In a large bowl, combine vegetables, olive oil, vinegar and seasoning. Add the cooled tortellini and chill for at least 1 hour before serving.