Tortellini Salad
Ingredients
The salad
-
18
ounces
cheese tortellini or vegan tortellini
-
2
cups
halved cherry tomatoes
-
1
14-ounce can
artichoke hearts, drained and chopped
-
1
cup
cooked white beans, drained and rinsed
-
½
cup
thinly sliced red onion
-
5
pieces
pepperoncini, stemmed and chopped
-
2
cups
fresh arugula
-
1
cup
fresh basil, torn, plus more for garnish
-
optional
Parmesan or pecorino cheese
-
optional
red pepper flakes
The dressing
-
1
batch
homemade Italian dressing
Instructions
- 1. Cook the tortellini according to the package directions until al dente, then drain and let cool.
- 2. Prepare the dressing as per the recipe instructions.
- 3. In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, and pepperoncini.
- 4. Add half the dressing and toss to combine.
- 5. Add the arugula and basil, and toss again.
- 6. Season to taste and add Parmesan, red pepper flakes, and more dressing if desired.
- 7. Garnish with more fresh basil and serve immediately or store in the fridge for up to 4 days.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
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