Recipe: Tortellini salad

From Sugarloaf Food Co.

July 26, 2008 

Anne Rodamer, owner of Sugarloaf Food Co. on Summerland Key, shares this recipe, which she serves as a side with sandwiches or sells by the half-pound. Visit for more information.


  • 3 lb bag of cheese tortellini

  • 1/2 12 oz can artichoke hearts

  • 1/2 cup sundried tomatoes in oil

  • 1/2 cup sliced black olives

  • 1/4 cup shredded parmesan cheese


  • 1 cup real mayo

  • 1/8 cup dijon mustard

  • 1 tablespoon dried basil

  • 1 1/2 Tablespoon sugar

  • 1/2 tablespoon red wine vinegar


    Boil pasta, rinse with cold water.

    Put in large bowl.

    Mix in chopped artichoke hearts, chopped sundried tomato, black olives and parmesan.

    Whisk all dressing ingredients together and let sit until the sugar dissolves.

    Then mix and chill.

    Top with shredded parmesan and olives for garnish.

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