Tortellini Chicken Salad With Sun-Dried Tomatoes

• 8 ounces cheese-filled tortellini, cooked according to directions & cooled
• 8 ounces grilled chicken, cooled & cubed
• 1 (14 ounce) can quartered marinated artichoke hearts
• 3 -4 ounces fresh spinach, torn into pieces
• 1/2 cup sun-dried tomato packed in oil, chopped
• 4 -6 ounces feta cheese
• 1/4 red onion, thinly sliced
• 2 garlic cloves
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 3/4 cup balsamic vinegar
• 1 cup olive oil
• salt & pepper, to taste

1. In serving bowl, combine pasta, chicken, artichokes, spinach, tomatoes, feta and onions.
2. To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar and salt & pepper in a food processor or blender.
3. While processing, drizzle in olive oil to make a smooth emulsion.
4. Toss enough dressing with salad to coat and stir to combine.
5. May serve immediately or refrigerate.

tortellini, chicken, tomato, feta cheese, red onion, garlic, oregano, tomato paste, balsamic vinegar, olive oil, salt

Taken from www.food.com/recipe/tortellini-chicken-salad-with-sun-dried-tomatoes-186313 (may not work)