Serves 8-10

2 cloves garlic, through the press
1/2 cup red wine vinegar
1/2 cup toasted walnut oil
1 Tbs. fine sea salt
1 tsp. pepper
8 oz. pesto tortellini, cooked and drained
3 cups vegetable stock
2 cups wild rice blend
4 celery ribs, peeled and thinly sliced
2 bell peppers, roasted, peeled, seeded and diced
4 green onions, cleaned and sliced
6 Tbs. chopped flat leaf parsley

In a large bowl, combine the garlic, vinegar, oil, salt and pepper. Add the warm tortellini to the bowl and mix gently.

Cook the rice in the stock until tender. Add the warm rice to the tortellini and mix well. Add the celery, peppers, green onions and parsley. Taste and adjust the seasonings. Serve chilled or at room temperature.
(Rebecca Ets-Hokin)