Tortellini Salad with Artichokes and Edamame

• 8 ounces fresh tortellini any variety
• 1/2 red onion chopped into 1 inch chunks
• 1/2 red bell pepper cut in 1/2 inch chunks
• 1/2 yellow bell pepper cut in 1/2 inch chunks
• 13 ounces canned artichoke quarters drained
• 1 cup frozen edamame thawed
• 1 cup sliced hearts of palm
• 1/4 cup finely chopped fresh dill
• 1 cup pitted kalamata olives sliced in half
• 1/3 cup toasted pine nuts toasting instructions below
• salt and fresh cracked black pepper to taste

dressing

• 1/3 cup extra virgin olive oil
• 6 Tbsp red wine vinegar or more to taste
• 1/4 tsp ground oregano
• 1/4 tsp cumin
• 1/4 tsp dried dill
• 1/4 tsp dried thyme
• salt and pepper to taste