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)
Ingredients
Ingredients
- 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
Preparation
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
4 comments:
Yum, thanks for the idea- i'll by trying it soon!
All of my favorite ingredients in one recipe. This has gotta be good.
That looks SO DELICIOUS!!!! Thanks for sharing!
This salad is soooooo amazingly delicious. Thanks for the recipe! :)
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