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Tortellini Salad with Sun-Dried Tomatoes and Artichokes

Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4-6 servings 1x

Description

This tortellini pasta salad recipe is quick and easy to make anytime of the year, and full of the best savory flavors!


Scale

Ingredients

Tortellini Salad Ingredients:

  • 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

Vinaigrette Ingredients:

  • 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

Instructions

  1. Cook the tortellini.  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.
  2. Make the vinaigrette.  Whisk all ingredients together in a small bowl (or shake together in a mason jar) until combined.
  3. Mix everything together.  In a large mixing bowl, add the tortellini ingredients and vinaigrette.  Toss until evenly combined.
  4. Serve.  Serve immediately, garnished with extra Parmesan cheese.  Or transfer to a food storage container and refrigerate for up to 3 days.