A delightful Mediterranean-inspired salad combining tortellini, chicken, and vibrant vegetables, dressed in a flavorful herb vinaigrette.
Cook the tortellini according to the package instructions, then drain and let cool.
Rinse the tortellini with cold water after draining to stop the cooking process and cool them quickly.
In a large serving bowl, combine the cooked tortellini, grilled chicken, spinach, artichoke hearts, sun-dried tomatoes, feta cheese, and red onion.
Cut the ingredients into bite-sized pieces for easier mixing and serving.
In a food processor, blend the garlic, oregano, tomato paste, red wine vinegar, salt, and pepper until smooth.
Scrape down the sides of the food processor to ensure all ingredients are evenly blended.
While blending, slowly drizzle in the olive oil to create a smooth emulsion.
Adding the olive oil gradually helps achieve a creamy and well-emulsified dressing.
Pour the vinaigrette over the salad and toss until all ingredients are evenly coated.
Use just enough dressing to coat the salad without making it soggy.
Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld.
Garnish with additional feta cheese or fresh herbs for a decorative touch.
