Cheese Tortellini Salad with Tomato Vinaigrette
This vibrant Cheese Tortellini Salad is packed with fresh flavors and is perfect for a healthy meal. Enjoy it on its own or as a side dish!
Cook time:
Total time:
Yield:8 servings
Ingredients
- 1 pound fresh or frozen cheese tortellini, preferably whole-wheat
- 1 cup sun-dried tomatoes (not packed in oil)
- 1 (14-ounce) can artichoke hearts, rinsed and quartered
- 1 (7-ounce) jar roasted red peppers, rinsed and chopped
- 1 cup cherry tomatoes, halved or 2 ripe tomatoes, seeded and chopped
- 4 scallions, coarsely chopped
- ½ cup finely chopped fresh basil
- 1 ounce prosciutto, trimmed and julienned (optional)
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
- Arugula, for serving (optional)
- 2 ripe tomatoes, halved and seeded
- 2 tablespoons red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
Instructions
- Bring a large pot of water to a boil. Cook the tortellini until just tender, about 8 to 12 minutes or according to package directions. Drain and rinse under cold water. Transfer to a large bowl.
- Meanwhile, place the sun-dried tomatoes in a small bowl and cover with boiling water. Let stand for 30 minutes, then drain and coarsely chop.
- Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, fresh tomatoes, scallions, basil, and prosciutto if using. Season with salt and pepper.
- To prepare the Tomato Vinaigrette: Over a bowl, rub the halved ripe tomatoes on the large-holed side of a box grater until only the skins remain. Discard the skins.
- Add the vinegar, olive oil, oregano, garlic, salt, and pepper to the tomato juice and whisk until blended.
- Pour the Tomato Vinaigrette over the tortellini salad and toss well to combine.
- Serve the salad on a bed of arugula if desired.
Nutrition Information
Per serving: 255 Calories, 6g Fat, 41g Carbs, 8g Protein