Thursday, March 25, 2010

right now...

i am making this amazing pasta salad and i highly recommend you do the same.  it really is fantastic.  enjoy!

Warm Tortellini and Cherry Tomato Salad

Warm Tortellini and Cherry Tomato Salad
Randy Mayor

Extravirgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli.
Yield: 6 servings (serving size: 1 1/2 cups)

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


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.

Cooking Light, JANUARY 2005


thelisifamily said...

Yum, thanks for the idea- i'll by trying it soon!

Sophia said...

All of my favorite ingredients in one recipe. This has gotta be good.

Britney said...

That looks SO DELICIOUS!!!! Thanks for sharing!

Angie Judd said...

This salad is soooooo amazingly delicious. Thanks for the recipe! :)