Chicken Antipasto Salad

[ButterSticks]

Makes 12 servings Prep: 40 minutes
Chill: 1 to 6 hours

Ingredients
2 9-ounce packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons sugar
2 tablespoons Dijon-style mustard
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
4 cloves garlic, minced
2 9-ounce packages frozen cooked chicken breast strips, thawed, or 4 cups cooked chicken breast strips*
2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
2 14-ounce cans artichoke hearts, drained and quartered
1 cup thinly sliced red onion
1/2 cup pitted whole kalamata olives or ripe olives, drained and halved
2 cups coarsely chopped tomatoes
Directions

1. Cook tortellini according to package directions; drain. Rinse with cold water; drain again. Place tortellini in a very large bowl; set aside.

2. Meanwhile, for dressing, in a screw-top jar combine the oil, vinegar, sugar, mustard, basil, pepper, and garlic. Cover and shake well.

3. Add chicken strips, chickpeas, artichokes, onion, and olives to tortellini in bowl; stir gently. Add the dressing, tossing gently to coat. Cover and chill at least 1 hour or up to 6 hours, stirring occasionally. Just before serving, gently stir in chopped tomatoes.

Makes 12 servings.

*Note: About 1-1/2 pounds boneless chicken breasts will yield 4 cups cooked chicken strips; 12 ounces will yield 2 cups cooked chicken strips.