20 oz fresh three-cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 garlic clove, pressed
2 cups chopped celery
1 (13.25 oz) can artichoke hearts in water, drained and chopped
3/4 cup sliced green onions
1/2 cup oil packed sundried tomatoes, drained and coarsely chopped
1/2 cup kalamata olives, pitted and chopped
1/2-1 cup freshly grated parmesan cheese

cook pasta until tender but firm. drain and rinse with cool water. whisk mayonnaise, olive oil, red wine vinegar, Dijon mustard, sugar, salt, pepper, oregano, thyme, basil, and garlic in a small bowl until well blended. season with salt and pepper to taste. transfer 3/4 cup of dressing to a large bowl and add celery, artichoke hearts, green onions, sundried tomatoes, and olives. add pasta and toss. add parmesan cheese. mix in additional dressing by 1/4 cupfuls if desired. season with salt and pepper.