1/2 c. olive oil
1/4 c. white wine vinegar
1/4 c. chopped green onion
3 cloves garlic, finely chopped
1 tbsp. dried basil, crumbled
1 tsp. dried dill weed, crumbled
2 (12 oz.) pkgs. cooked tortellini (mixed cheese tortellini is best)
1 (8 1/2 oz.) can artichokes, drained and chopped
1 lg. tomato, chopped
1/2 c. feta cheese, crumbled
1/2 c. black olives, chopped
1/2 c. walnuts, chopped

Whisk first 2 ingredients together. Add spices and set aside. Combine remaining ingredients in large bowl. Pour dressing over, cover, and refrigerate overnight. Toss well and serve.