How To Make Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes
Pasta salad is definitely a potluck staple and this recipe teaches you a new variation. Tortellini, artichokes, and tomatoes make for an all-year favorite.
Serves:
Ingredients
For Tortellini Salad:
- 20ozfresh tortellini,(1 pkg)
- 15ozartichoke hearts,(1 jar), drained and roughly chopped
- 6ozsun-dried tomatoes,(1 jar), drained and roughly chopped
- 5ozfresh baby arugula
- ½cuppine nuts,toasted
- parmesan cheese,freshly-grated
Vinaigrette:
- ¼cupolive oil
- 2tbspred wine vinegar,or balsamic vinegar
- 1tspdijon mustard
- 1clovegarlic,peeled and minced or pressed
- ½tspblack pepper,freshly-cracked
- ½tspfine sea salt
- ½tspItalian Seasoning
Instructions
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Cook the tortellini according to package directions in a large stockpot of generously-salted boiling water. Drain the tortellini in a strainer, then rinse with cold water until the pasta has cooled.
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Whisk all vinaigrette ingredients together in a small bowl (or shake together in a mason jar) until combined.
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In a large mixing bowl, add the tortellini ingredients and vinaigrette. Toss until evenly combined.
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Serve immediately, garnished with extra Parmesan cheese. Or transfer to a food storage container and refrigerate for up to 3 days.
Nutrition
- Calories: 365.15kcal
- Fat: 21.72g
- Saturated Fat: 3.35g
- Trans Fat: 0.11g
- Monounsaturated Fat: 10.39g
- Polyunsaturated Fat: 5.76g
- Carbohydrates: 36.85g
- Fiber: 10.80g
- Sugar: 15.01g
- Protein: 12.69g
- Cholesterol: 6.61mg
- Sodium: 567.93mg
- Calcium: 133.93mg
- Potassium: 1602.39mg
- Iron: 5.65mg
- Vitamin A: 57.74µg
- Vitamin C: 25.06mg
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