Tortellini Chicken Salad With Sun-Dried Tomatoes - cooking recipe

Ingredients

8 ounces cheese-filled tortellini, cooked according to directions & cooled
8 ounces grilled chicken, cooled & cubed
1 (14 ounce) can quartered marinated artichoke hearts
3 -4 ounces fresh spinach, torn into pieces
1/2 cup sun-dried tomato packed in oil, chopped
4 -6 ounces feta cheese
1/4 red onion, thinly sliced
2 garlic cloves
2 teaspoons dried oregano
2 tablespoons tomato paste
3/4 cup balsamic vinegar
1 cup olive oil
salt & pepper, to taste

Preparation

In serving bowl, combine pasta, chicken, artichokes, spinach, tomatoes, feta and onions.
To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar and salt & pepper in a food processor or blender.
While processing, drizzle in olive oil to make a smooth emulsion.
Toss enough dressing with salad to coat and stir to combine.
May serve immediately or refrigerate.