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Ingredients

• 1 lb fresh or frozen tortellini
• salt
• 2 large red peppers, cut into thin strips, blanched and refreshed
• 2 oz pitted black olives
• 5½ oz canned artichoke hearts, drained and quartered
• 2 spring onions, slivered
• 3-4 tbsp fresh basil leaves
• 1 tbsp fresh lemon juice
• 1 tspn Dijon mustard
• 2 tspn balsamic or malt vinegar
• 2 fl oz vegetable oil
• 2 fl oz olive oil
• freshly ground black pepper
  

1. Cook tortellini in a large saucepan of boiling salted water following the packet directions. Drain thoroughly and place in a large bowl. Add red peppers, olives, artichoke hearts and spring onions and toss gently.
2. Place basil leaves in a food processor and chop finely. Add lemon juice, mustard and vinegar and process for 1 minute. With motor running, gradually add oils until blended and dressing is thick. Season to taste with salt and black pepper, pour over the salad and toss to combine.
3. Serve at room temperature.

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