1/2 c. olive oil
1/4 c. white wine vinegar
1/4 c. green onion, chopped
3 plus garlic cloves, chopped, to taste
1 tbsp. dried basil, crumbled
1 tsp. dried dill weed
3 (12 oz.) pkgs. frozen stuffed tortellini, cooked
1 (8 1/2 oz.) can water, packed
Quartered artichokes, drained & chopped
1 lg. tomato, chopped
1/2 c. feta cheese, crumbled
1 (4 oz.) can black olives, chopped
1/2 c. walnuts, chopped

Whisk oil and vinegar in small bowl. Add onion, garlic, basil and dill weed; mix well. Combine remaining ingredients in large bowl and pour dressing over; toss gently. Season to taste with lemon pepper. Can be refrigerated overnight, if so, you might want to add feta at last minute. Makes tons.