A delightful and refreshing Mediterranean-inspired tortellini salad, perfect for any occasion.
Cook the tortellini according to the package instructions, then drain and let cool.
Rinse the tortellini with cold water after cooking to stop the cooking process and cool them quickly.
Chop the cherry tomatoes, cucumber, red onion, and marinated artichoke hearts into bite-sized pieces.
Use a sharp knife to ensure clean cuts and preserve the freshness of the vegetables.
In a small bowl, whisk together the olive oil, white wine vinegar, dried basil, dill weed, and minced garlic cloves.
Taste the dressing and adjust the seasoning to your preference before mixing it with the salad.
Combine the cooked tortellini, chopped vegetables, black olives, and crumbled feta cheese in a large mixing bowl.
Gently toss the ingredients to avoid breaking the tortellini.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
Serve the salad chilled, garnished with additional feta cheese or fresh herbs if desired.
Serve the salad on a bed of lettuce leaves for an elegant presentation.
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