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Warm Tortellini and Cherry Tomato Salad

Randy Mayor
Yield 6 servings (serving size: 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

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

  2. 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.