12 oz cheese tortellini (I used the fresh 4 cheese tortellini from Trader Joe’s)
1 cup sun-dried tomatoes (I *did* use oil-packed tomatoes to avoid rehydrating them, and used the oil for the vinaigrette)
1 can artichoke hearts, quartered
1 cup cherry tomatoes
1/2 cup chopped basil
Salt/pepper to taste
Arugula and feta for serving
For tomato vinaigrette:
2 ripe tomatoes
2 tablespoons red wine vinegar (I used white wine vinegar, it was fine)
1 tablespoon olive oil (as mentioned, I used the oil from the sundried tomatoes)
1 teaspoon dried oregano
1 clove garlic, minced
Salt/pepper to taste
Directions:
1) for the vinaigrette, it recommends seeding and grating the tomatoes by hand until you’re left with just the peel. This was SUCH a pain, I’d probably just remove the peel/seeds and blast them in the food processor till they’re smooth instead, and then transfer to a bowl and whisk in the other ingredients.
2) cook tortellini according to package instructions.
3) combine vinaigrette, artichokes, dried tomatoes, cherry tomatoes, basil, and tortellini in a large bowl. I’d recommend letting it sit for 20 minutes or so to let the flavors mix.
4) top arugula with feta and the pasta salad mix and enjoy!
Note: I would definitely add some olives to this next time; I left out the prosciutto cause I’m not a huge fan of it but it needed a little something more although it was still delicious. (I’m sure the roasted red pepper and scallions in the original recipe would be good too, I just didn’t have any)
lurkerofdoom1
Dude I’m trying this immediately. This looks sooooo soo good holy crap.
2 Comments
Inspired by this recipe but I did change some things. https://www.eatingwell.com/recipe/248484/tortellini-salad/
For pasta salad:
12 oz cheese tortellini (I used the fresh 4 cheese tortellini from Trader Joe’s)
1 cup sun-dried tomatoes (I *did* use oil-packed tomatoes to avoid rehydrating them, and used the oil for the vinaigrette)
1 can artichoke hearts, quartered
1 cup cherry tomatoes
1/2 cup chopped basil
Salt/pepper to taste
Arugula and feta for serving
For tomato vinaigrette:
2 ripe tomatoes
2 tablespoons red wine vinegar (I used white wine vinegar, it was fine)
1 tablespoon olive oil (as mentioned, I used the oil from the sundried tomatoes)
1 teaspoon dried oregano
1 clove garlic, minced
Salt/pepper to taste
Directions:
1) for the vinaigrette, it recommends seeding and grating the tomatoes by hand until you’re left with just the peel. This was SUCH a pain, I’d probably just remove the peel/seeds and blast them in the food processor till they’re smooth instead, and then transfer to a bowl and whisk in the other ingredients.
2) cook tortellini according to package instructions.
3) combine vinaigrette, artichokes, dried tomatoes, cherry tomatoes, basil, and tortellini in a large bowl. I’d recommend letting it sit for 20 minutes or so to let the flavors mix.
4) top arugula with feta and the pasta salad mix and enjoy!
Note: I would definitely add some olives to this next time; I left out the prosciutto cause I’m not a huge fan of it but it needed a little something more although it was still delicious. (I’m sure the roasted red pepper and scallions in the original recipe would be good too, I just didn’t have any)
Dude I’m trying this immediately. This looks sooooo soo good holy crap.