Warm Tortellini and Cherry Tomato Salad

  • cheris1004 Posted: 01/22/09
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    I made a few changes after reading the reviews. I roasted the tomatoes with garlic, rosemary, thyme, paprika, and EVOO. I mixed the tomatoes, artichoke hearts, and tortellini with some already cooked chicken all warmed. Then I placed that on top of the arugula. Drizzled with the dressing which I added 1 Tbl dijon, 1/2 tsp honey and topped with fresh parm. It was very good and easier for leftovers because the lettuce could be stored separate from the veggie mixture. Definately will make again.

  • EmilyVey Posted: 12/12/08
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    By far the best salad I have ever had! Great for an everyday meal. Not really the best as a leftover. The next day, the tortellinis and asparagus weren't good cold, and hard to pick out and warm up in the microwave. We paired this with the garlic potato soup.

  • Ashley22 Posted: 04/06/09
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    I followed the advice of the reviewer below me: I roasted the tomatoes using Herbe de Provence spices, added dijon and honey to the dressing, and kept the ingredients separate from the lettuce, for leftovers. I also used broccoli instead of asparagus, as I didn't have any, and added some chicken as well. It was AWESOME!

  • mollyanne Posted: 07/16/10
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    i love this recipe and make it all the time, always a hit! we use perline pasta pouches in place of the tortellini and enjoy it warm or cold for lunch the next day.

  • mandyw Posted: 02/03/11
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    I added some ground italian sausage just because my husband and son are meat eaters. Otherwise we all really enjoyed it. I had to use spinach instead of arugula as I had a hard time finding that particular leafy green. Otherwise good!

  • jdleff Posted: 03/28/11
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    Everyone loved it. I also roasted the veggies in a 425 degree oven for 15 minutes then tossed with the warm pasta and spinach. Great and filling!

  • JennySmith Posted: 03/01/10
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    This recipe was a snap to put together, and tasty. I followed the recipe exactly and was very pleased with the dish, except I thought that there needed to be a little bit more dressing, so I threw in some more of all of the dressing elements. Would make again, but think that there's more potential in creating a new dressing recipe to go with this, or using a dressing enjoyed by those you are serving!

  • 19Debbie62 Posted: 04/20/09
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    This was really really tasty! I roasted the tomatoes and the asparagus together with EVOO, salt & pepper at 350 degrees for 20 minutes and I also cut the recipe in half for 3 people and we ate the whole amount. WILL MAKE AGAIN!

  • bgraham26 Posted: 05/16/09
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    Super easy and delicious! It was great cold too the next day for lunch!

  • ErinSinclair Posted: 01/18/11
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    SO GOOD!! I love this recipe. Such a hit always and excellent leftovers. Yuo can do 1/2 tort and 1/2 pene and i put chunks of mozz cheese in with it too... even a little lemon juice.

  • PFanning Posted: 06/05/09
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    I would use less parmasean and arugula. Otherwise it was a good dish

  • chai224 Posted: 05/23/09
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    The recipe came out flavorless, even with all the great ingredients! The ingredients completely overwhelmed the pasta, in size, quantity and taste. Wouldn't make it again :(

  • littlepiggy Posted: 10/05/09
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    Ended up making more salad dressing, but this salad is delicious and I would definitely make it again.

  • mdb275 Posted: 09/13/09
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    Great mid-week dinner--have made it many times. Easy to substitute ingredients. I usually use spinach instead of arugula because I always have that on hand.

  • ESmith6 Posted: 08/03/10
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    We really enjoyed this. I made a few changes based on the reviews. I added 2 oz. of prosciutto and sautéed it in Pam along with the onions and tomatoes. I also substituted green beans for the asparagus and spinach for the arugula. I will definitely make it again.

  • Hart81 Posted: 03/17/11
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    This salad was delicious! I also used spinach instead of arugula, and had to substitute chicken for the tortellini (didn't have tortellini available). The fresh basil adds a lot of flavor. Was a great week night dinner and very easy to make!

  • Bluesun723 Posted: 03/11/11
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    This recipe is awesome! I took previous reviewers' advice and roasted the asparagus, tomatoes and red onion in EVOO with garlic, crushed red pepper flakes, and italian seasoning at 300 F for about 20 min. Otherwise, I wouldn't change anything, except add salt :)

  • KarenWard Posted: 06/08/11
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    This was a good basic recipe. I added chicken, sundried tomatoes and pine nuts and a bit more balsamic vinegar. I also substituted spinach for arugula. Definitely will make this again!

  • kameeks20 Posted: 04/26/11
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    My new favorite salad, so good. The only thing I might change is the argula, I may try spinach next time. The argula was a little bitter for me.

  • janeblane Posted: 05/16/11
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    I made this with baby spinach, omitted the onion and tossed it with a commercial low sodium raspberry vinagrette. Halving the recipe yielded enough for three with seconds. Everyone enjoyed it.

  • urbanyogini Posted: 07/22/11
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    I thought this was delicious! But it turns out I didn't really follow the recipe much :) I used roma tomatoes because I don't like cherry tomatoes. Forgot the red onion and asparagus, too! I love the arugula, plus I used a bit of feta cheese. And I used a prepared salad dressing. I guess the bottom line is, this recipe is so simple and awesome that you can change all kinds of things to suit your tastes and it will still be fabulous.

  • Empac7 Posted: 09/28/11
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    We loved this just the way it's written. Will definitely add to my regular rotation. Would be good with chicken as well.

  • karlaneese Posted: 08/21/11
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    Yuck!!!

  • MaggieC123 Posted: 11/02/11
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    This recipe provides an excellent mixture of tastes of and textures! Truly delicious! And it made excellent leftovers - though the arugula wilted a bit. If you want to make it ahead to pack for lunches just add the arugula right before eating.

  • Alice60654 Posted: 04/22/12
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    I made this for the first time tonight and it is now officially one of my favs and will be part of my regular recipe rotation. Very tasty and so easy to throw together. The only changes I made was to double the amounts of both vinegars while keeping the amount of olive oil the same so that I had a little more dressing (because I used a little more baby spinach). Which brings me to me second change: I used baby spinach instead of arugula because I am just not a fan of arugula. Both were very minor changes, as you can see, and it was amazing! I am usually a slow eater, but I could not stop shoveling this in my mouth as fast and I could chew and swallow. It was so good! I was going to use the remaining artichokes for another recipe but this was so good I plan to make it again! Do you think pasta salad is suitable breakfast food?!?

  • TheDash Posted: 05/22/13
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    Great recipe. I sauteed the asparagus, tomatoes and onion together with some oregano to give them a bit more flavor and then added them to the arugula which wilted it just enough. I also sauteed the tortellini a bit after cooking it to give it a little crispy texture. Equally good served warm or cold.

  • abwestlake Posted: 04/29/13
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    This is one of my go-to dinners. I love it in the summer especially and have made it countless times for friends or just for a quick dinner.

  • avthor Posted: 01/31/13
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    Quick and easy! Used fresh green beans as asparagus was $5.69/lb. and loved the crispness of the green beans. I followed others advise and added more vinegar as well as some rottissorie chicken. Will make again!

  • kwashburn Posted: 05/03/13
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    Clean, simple ingredients and packed full of vegetables! I will definitely make this again!

  • eheinrich Posted: 04/09/14
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    this is a tasty, easy weeknight dinner to add to your rotation. it would even work at a picnic or party instead of potato or pasta salad. the only thing i would suggest is tossing everything together before adding the pasta mixture. i think it would taste better if the ravioli were hotter on the final plate. other than that, the dish needed some salt but i will definitely make again.

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