Sun-Dried Tomato, Artichoke, Cashew and Pasta Salad

Ann Parnell

"Wonderful, light summer salad! Found it in our local newspaper. Delicious!"
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Drain sun-dried tomatoes, reserving 1 tablespoon of the oil. Chop sun-dried tomatoes and set aside. Combine reserved oil, olive oil, lemon juice, garlic, salt and pepper.
  2. Stir in the chopped sun-dried tomatoes, artichokes and cashews. Add tortellini and toss to combine.
  3. Let salad stand at room temperature for 1 hour to allow flavors to blend, or chill overnight.


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