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.
