Cheese Tortellini Salad with Tomato Vinaigrette

October 12, 2024 by healthy recipes, Updated October 12, 2024

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!

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the vinegar, olive oil, oregano, garlic, salt, and pepper to the tomato juice and whisk until blended.
6. Pour the Tomato Vinaigrette over the tortellini salad and toss well to combine.
7. Serve the salad on a bed of arugula if desired.

Nutrition Information

Per serving: 255 Calories, 6g Fat, 41g Carbs, 8g Protein