Warm Tortellini and Cherry Tomato Salad

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

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 26%
  • Fat: 11.6g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 21.7g
  • Carbohydrate: 52.4g
  • Fiber: 7.9g
  • Cholesterol: 50mg
  • Iron: 1.9mg
  • Sodium: 725mg
  • Calcium: 415mg

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

  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.
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