1 (9-ounce) package fresh cheese tortellini
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon freshly ground pepper
4 green onions, sliced
1 large garlic clove, chopped
1/4 cup slivered almonds
1 (6.5-ounce) jar marinated artichoke hearts, drained and quartered
10 to 12 cherry tomatoes, cut in half (or diced tomatoes)
Cook pasta according to package directions; drain and quickly cool. Do not overcook pasta. In a large bowl, combine oil. lemon juice and pepper. Stir in tortellini, green onions, garlic, almonds, artichoke hearts and tomatoes; mix well. Serve at room temperature. Refrigerate leftovers.
Note: This is a quick salad to make and can be adapted to your taste by adding or substituting vegetables as desired.
Lt. Rob Pendleton
Snellville Police Department