Salmon and Tortellini Salad Seafood Recipe

Salmon And Tortellini Salad Seafood Recipe

Ingredients

• 1 14 3/4-ounce can canned salmon — drained and flaked
• 9 ounces fresh cheese-filled tortellini (9 to 10 ounces package)
• 1 7-ounce jar marinated artichoke hearts — drained and quartered
• 1/2 cup pitted kalamata olives — quartered
• 1/2 cup sun-dried tomatoes, oil-packed — chopped
• 1/2 cup chopped fresh basil

OR:

• 1/2 cup parsley leaves
• 1/2 cup crumbled Feta cheese
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic — minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 1/2 cup coarsely chopped walnuts — toasted

Method

1. Cook tortellini according to package directions
2. Drain; rinse with cold water and transfer to a large bowl
3. Add salmon, artichoke hearts, olives, tomatoes, basil and cheese; toss lightly
4. Combine vinegar, mustard, garlic, salt and pepper in a small bowl; beat in oil with whisk or fork until combined
5. Add to salmon mixture; toss lightly
6. Sprinkle with nuts

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