Tortellini Salad
Total Time
25 minutes
Prep Time
20 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(31)
Ingredients
6 servings
- 18 ounces cheese tortellini or vegan tortellini*
- Italian Dressing
- 2 cups halved cherry tomatoes
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup cooked white beans, drained and rinsed
- ½ cup thinly sliced red onion
- 5 pepperoncini, stemmed and chopped
- 2 cups fresh arugula
- 1 cup fresh basil, torn, plus more for garnish
- Parmesan or pecorino cheese, optional
- Red pepper flakes, optional
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Preparation
Step 1
Cook the tortellini according to the package directions until al dente. Drain and let cool.
Step 2
Prepare the dressing according to the instructions in this recipe.
Step 3
In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, and pepperoncini. Add half the dressing and toss to combine.
Step 4
Add the arugula and basil and toss again. Season to taste and add Parmesan, red pepper flakes, and more dressing, if desired.
Step 5
Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.
Step 6
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Chef's notes
*Look for fresh tortellini in the refrigerated section of your grocery store.
