Tortellini And Chicken Pasta Salad

• 1 pound Tortellini Pasta, Dry
• 2 cups Cooked Chicken Shredded
• 14 ounces, weight Can Artichoke Hearts In Oil, Drained
• 1 cup Kalamata Olives, Sliced
• 1 pint Cherry Tomatoes, Halved
• 1 cup Sun-dried Tomatoes In Oil
• 4 cloves Garlic
• 3 Tablespoons Red Wine Vinegar
• 1/2 cups Extra Virgin Olive Oil
• Salt And Pepper, to taste
• 1 bunch Fresh Basil, Chopped

1. 1. Cook pasta according to package directions al dente. Drain and cool with cold water. Drain well.
2. 2. Combine the pasta, chicken, drained artichokes, olives and tomatoes in a bowl.
3. 3. In a food processor, blend the sun-dried tomatoes, garlic, and vinegar until smooth. Drizzle in the olive oil while blending to emulsify. Add salt and pepper to taste.
4. 4. Dress the pasta salad with the sun-dried tomato dressing. Toss in the chopped basil. Chill the salad until serving, at least two hours.
5. 5. Garnish with basil sprigs. Enjoy!

pasta, chicken, in oil, olives, tomatoes, tomatoes, garlic, red wine vinegar, olive oil, salt, fresh basil

Taken from tastykitchen.com/recipes/salads/tortellini-and-chicken-pasta-salad/ (may not work)