This is THE.BEST.EVER! It is adapted from one of my favorite cookbooks, Food for Thought from the Junior League of Birmingham. I'll tell you a single batch is not enough. It's great for luncheons and can also stand alone as a meal. I've been known to scoop out some breakfast too.
8-oz. Julienne sundried tomatoes, packed in oil, undrained
2/3 c. olive oil
2T. fresh lemon juice
1T. minced garlic
2t. fresh ground pepper
1/2 t. salt
8-oz. can marinated artichoke hearts, drained and chopped
4-oz. cashews
32 oz. cheese filled tortellini, cooked and drained
Drain tomatoes, reserving 3 T. of oil.
In a large bowl, combine reserved oil, olive oil, lemon juice, garlic, and salt and pepper. Stir in tomatoes, artichokes, and cashews. Add tortellini, gently tossing to combine. Let pasta sit several hours before serving.
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