Description
Fresh and flavorful tortellini salad made with tomatoes, basil, arugula, and a homemade Italian dressing. Perfect for cookouts and make-ahead lunches.
Ingredients
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
1/2 cup thinly sliced red onion
5 pepperoncini, chopped
2 cups fresh arugula
1 cup fresh basil, torn, plus more for garnish
Parmesan or pecorino cheese, optional
Red pepper flakes, optional
Italian dressing
Instructions
1. Cook the tortellini according to the package directions until al dente. Drain and let cool.
2. Prepare the dressing according to your recipe.
3. In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, and pepperoncini. Add half the dressing and toss to combine.
4. Add the arugula and basil and toss again. Season to taste and add Parmesan, red pepper flakes, and more dressing, if desired.
5. Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.
Notes
Look for fresh tortellini in the refrigerated section of your grocery store.
Add fresh basil just before serving.
Add more dressing when serving leftovers to refresh flavors.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Bake, Boiled Pasta
- Cuisine: Italian
Nutrition
- Calories: 232
- Sugar: 27 g
- Sodium: 391 mg
- Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 16 g
- Protein: 5 g