Pasta Salad W/ Artichokes & Sun-Dried Tomatoes

• 1 (20 ounce) packagefresh cheese tortellini
• 12 cup mayonnaise
• 12 cup olive oil
• 14 cup red wine vinegar
• 1 12 teaspoons Dijon mustard
• 1 teaspoon sugar
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 14 teaspoon dried oregano
• 14 teaspoon dried thyme
• 14 teaspoon dried basil
• 1 garlic clove, minced
• 2 cups chopped celery
• 1 (13 3/4 ounce) can water-packed artichoke hearts, drained, chopped
• 34 cup chopped green onion
• 12 cup drained sun-dried tomato packed in oil, coarsely chopped
• 12 cup kalamata olives or 12 cup other brine-cured black olives, pitted, coarsely chopped
• 12 cup freshly grated parmesan cheese

1. Cook pasta until just tender, but still firm to bite.
2. Whisk mayonnaise and next ten ingredients in small bowl until well blended, season with salt& pepper.
3. Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes& olives.
4. Add pasta to vegetable mixture, then Parmesan cheese; toss to blend.
5. Mix in more dressing by 1/4 cupfuls, if desired.
6. Season salad with salt& pepper, serve cold or at room temperature.
7. Pasta salad can be made 1 day ahead.

packagefresh cheese tortellini, mayonnaise, olive oil, red wine vinegar, mustard, sugar, salt, ground black pepper, oregano, thyme, basil, garlic, celery, water, green onion, tomato, kalamata olives, parmesan cheese

Taken from www.food.com/recipe/pasta-salad-w-artichokes-sun-dried-tomatoes-68109 (may not work)