From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: Rappahannock Cellars 2006 Noblesse Rouge

Tortellini Chicken Salad with Sun-Dried Tomatoes

Ingredients:

12 dehydrated sun-dried tomatoes
4 oz cheese tortellini, cooked
4 oz grilled chicken, diced
2 artichoke hearts, sliced
10 oz fresh spinach, torn into pieces
2 oz Feta cheese, crumbled
3 thin slices red onion, quartered

Directions:

1. Cover sun-dried tomatoes with boiling water and let sit for 30 minutes; cut into strips.
2. Mix sun-dried tomato strips with tortellini, diced chicken, artichoke hearts, spinach, Feta cheese and onion; toss together.
3. Mix enough of the vinaigrette dressing with the salad ingredients to moisten; toss to coat well.
Serves 4.

Vinaigrette Dressing

2 cloves garlic
1 tsp dried oregano
1 tbsp tomato paste
6 tbsp balsamic vinegar
Salt and pepper to taste
1/2 cup olive oil