Tortellini Salad with Artichokes and Edamame

Ingredients

• 8 ounce package of fresh tortellini, any variety
• 1/2 red onion, chopped into 1 inch chunks
• 1/2 red bell pepper, cut in 1/2 inch chunks
• 1/2 yellow bell pepper, cut in 1/2 inch chunks
• 1 13-ounce can artichoke quarters, drained
• 1 cup edamame frozen beans, thawed
• 1 cup sliced hearts of palm
• 1/4 cup finely chopped fresh dill
• 1 cup pitted Kalamata olives, sliced in half
• 1/3 cup toasted pine nuts (toasting instructions below)
• salt and fresh cracked black pepper to taste

dressing
• 1/3 cup extra virgin olive oil
• 6 Tbsp red wine vinegar (or more to taste)
• 1/4 tsp ground oregano
• 1/4 tsp cumin
• 1/4 tsp dried dill
• 1/4 tsp dried thyme
• salt and pepper to taste

Instructions

1. Cook the tortellini gently in boiling salted water. I cook it a few minutes less than the package instructions state. Drain carefully and rinse in cold water, or put into an ice water bath to stop the cooking. Be gentle with the pasta, you don't want to tear it. Drain and set aside to dry on a clean dish towel. Then add them to a large salad bowl.
2. Whisk together the dressing ingredients and taste to adjust anything. Set aside.
3. Separate the layers of the onion chunks and add them to the salad bowl along with the peppers.
4. Add the drained artichokes, edamame beans, hearts of palm, and dill to the bowl. Add salt and pepper to taste. Toss gently with enough dressing to moisten everything thoroughly.
5. To serve, scatter the olives and pine nuts over the top of the salad.
6. To toast pine nuts, put them in a skillet over medium heat. I like to add a tablespoon of olive oil, but you don't have to use it. Stirring constantly, heat the nuts until they turn golden.

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