Ribary Pasta Salad

Courtney Dana

13 oz. cheese tortellini 12 oz artichoke hearts 2 tomatoes, diced 1 C. feta, crumbled ½ C. olives, sliced Grated fresh parmesan Optional 1 C. cooked chicken (marinate in Italian dressing and grill) Dressing: ¼ C. red wine vinegar ¼ C. Olive Oil ¼ C. finely chopped green onions ½ tsp. salt 1 tsp. dried dill 1 tsp. dried basil 3 cloves garlic Directions: Blend the dressing and pour over the other ingredients. Mix together and refrigerate. Best made the day before and served at room temperature.