Pasta With Artichokes And Sun-Dried Tomatoes

• 1 (20-ounce) package fresh three-cheese tortellini
• 1/2 cup mayonnaise
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1 garlic clove, pressed
• 2 cups chopped celery
• 1 (13-3/4 ounce) can artichoke hearts in water, drained and chopped
• 3/4 cup chopped green onions
• 1/2 cup drained oil packed sun-dried tomatoes, coarsely chopped
• 1/2 cup Kalamata or other brine cured olives, pitted and coarsely chopped
• 1/2 cup freshly grated Parmesan cheese

1. Cook pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain; rinse with cold water to cool quickly. Drain again.
2. Whisk mayonnaise and next 10 ingredients in small bowl until well blended. Season with salt and pepper. Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes and olives.
3. Add pasta to vegetable mixture, then Parmesan cheese; toss to blend. Mix in more dressing by 1/4 cupfuls, if desired. Season salad with salt and pepper. (Pasta salad can be made 1 day ahead. cover and chill.) Serve cold or at room temperature.

mayonnaise, olive oil, red wine vinegar, mustard, sugar, salt, ground black pepper, oregano, thyme, dried basil, garlic, celery, water, green onions, drained oil, cured olives, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pasta-with-artichokes-and-sun-dried-tomatoes-1243991 (may not work)