Salad:

2 (12 oz.) pkg. tortellini, fresh or frozen
1 (8 1/2 oz.) can water packed artichoke hearts, drained and
1 c. tomato, diced
1 c. feta cheese, crumbled
1/2 c. black olives, chopped
1/2 c. walnuts, chopped

Cook tortellini according to package directions. Drain. Transfer to a large bowl. Add artichoke hearts, tomato, feta, olives and walnuts. Set aside.

Dressing:

1/4 c. white wine vinegar
1/4 c. green onion, chopped
3 medium cloves garlic, minced
1 tsp. basil
1 tbsp. dried dill
1/2 c. olive oil

In a small bowl, whisk together vinegar, onion, garlic, basil and dill. Add oil in a slow, steady stream, whisking constantly until thoroughly combined. Pour dressing over salad, toss to coat well and serve at room temperature.