Warm Tortellini and Cherry Tomato Salad

Warm Tortellini and Cherry Tomato SaladRecipe
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

Cooking Light

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.