Warm Tortellini and Cherry Tomato Salad

Warm Tortellini and Cherry Tomato Salad Recipe
Randy Mayor
Extravirgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 403
Caloriesfromfat 26 %
Fat 11.6 g
Satfat 5.7 g
Monofat 4.4 g
Polyfat 0.6 g
Protein 21.7 g
Carbohydrate 52.4 g
Fiber 7.9 g
Cholesterol 50 mg
Iron 1.9 mg
Sodium 725 mg
Calcium 415 mg

Ingredients

2 (9-ounce) packages fresh cheese tortellini
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon black pepper
4 cups trimmed arugula
1 1/2 cups halved cherry tomatoes
3/4 cup (3 ounces) pregrated fresh Parmesan cheese
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered

Preparation

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.

Note:

January 2005
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