Homemade Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes
- Yield 4
- Prep 10 minutes
- Cook 5 minutes
- Total 15 minutes
Homemade Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 (20-ounce) package fresh tortellini
- 1 (15-ounce) jar artichoke hearts, drained and roughly chopped
- 1 (6-ounce) jar sun-dried tomatoes, drained and roughly chopped
- 5 ounces fresh baby arugula
- 1/2 cup pine nuts, toasted
- lots of freshly-grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar (or balsamic vinegar)
- 1 teaspoon Dijon mustard
- 1 garlic clove, peeled and minced (or pressed)
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon Italian seasoning
Method
Leave the tortellini according to package directions in a large stockpot of generously-salted boiling water. Tip off the tortellini in a strainer, then rinse with cold water until the pasta has cooled.
Make the vinaigrette. Beat all ingredients together in a small bowl (or shake together in a mason jar) until combined.
Stir everything together. In a large mixing bowl, add the tortellini ingredients and vinaigrette. Turn until evenly combined.
Plate Plate while it is hot, garnished with extra Parmesan cheese. Or move to a food storage container and refrigerate for up to 3 days.
