Warm Tortellini and Cherry Tomato Salad

Warm Tortellini and Cherry Tomato Salad
Photo by Randy Mayor

Ingredients

  • 1 tablespoon extravirgin olive oil
  • ¾ cup (3 ounces) pregrated fresh Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 2 (9-ounce) packages fresh cheese tortellini
  • 1/3 cup thinly sliced fresh basil
  • 1 ½ cups halved cherry tomatoes
  • 4 cups trimmed arugula
  • + 17 more ingredients
    • ¼ teaspoon black pepper
    • 1 tablespoon extravirgin olive oil
    • 4 cups trimmed arugula
    • 1/3 cup thinly sliced fresh basil
    • ¼ teaspoon black pepper
    • 1 ½ cups halved cherry tomatoes
    • ½ cup thinly sliced red onion
    • 3 tablespoons red wine vinegar
    • ¾ cup (3 ounces) pregrated fresh Parmesan cheese
    • 1 (14-ounce) can artichoke hearts, drained and quartered
    • 1 tablespoon balsamic vinegar
    • 2 (9-ounce) packages fresh cheese tortellini
    • 1 ½ cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
    • ½ cup thinly sliced red onion
    • 3 tablespoons red wine vinegar
    • 1 (14-ounce) can artichoke hearts, drained and quartered
    • 1 ½ cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain. 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.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network