Tortellini Pasta Salad Recipe

24 ounces cheese tortellini

2 cups celery, chopped

14 ounces artichoke hearts

3/4 cup green onion

1/2 cup sun-dried tomatoes in oil

1/2 cup kalamata olives, halved

1/2 cup freshly grated Parmesan cheese

DRESSING:

1/2 cup mayonnaise

1/2 cup olive oil

1/4 cup red wine vinegar or champagne vinegar

1 1/2 teaspoons Dijon mustard

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon oregano, ground

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried basil or 1 teaspoon minced fresh basil

1 clove garlic, minced or finely chopped