Tortellini Salad

Name: Tortellini Salad
Total time: 40 min
Ingredients: 1 pound fresh or frozen cheese tortellini, preferably whole-wheat; 1 cup sun-dried tomatoes, (not packed in oil); 1 14-ounce can artichoke hearts, rinsed and quartered; 1 7-ounce jar roasted red peppers, rinsed and chopped; 1 cup cherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped; 4 scallions, coarsely chopped; ½ cup finely chopped fresh basil; 1 ounce prosciutto, trimmed and julienned (optional); ⅛ teaspoon salt; Freshly ground pepper, to taste; Arugula, for serving (optional); 2 ripe tomatoes, halved and seeded; 2 tablespoons red-wine vinegar; 1 tablespoon extra-virgin olive oil; 1 teaspoon dried oregano; 1 clove garlic, minced; ⅛ teaspoon salt; Freshly ground pepper, to taste

Rating: 5 stars

3 Ratings
3 Reviews

A tomato-rich dressing boosts the flavor and lowers calories and fat in this tortellini salad (the dressing is also great on green salads or grilled fish). Roasted red peppers, artichoke hearts and sun-dried tomatoes add a good dose of vitamins A, C and fiber. Source: EatingWell Magazine, May/June 1998

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Recipe Summary

total:

40 mins

Servings:

Nutrition Profile:

Healthy Immunity

Vegetarian

Low-Calorie

Nutrition Info

Directions

Step 1

Bring a large pot of water to a boil. Cook tortellini until just tender, 8 to 12 minutes or according to package directions. Drain and rinse under cold water. Transfer to a large bowl.

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Step 2

Meanwhile, place sun-dried tomatoes in a small bowl and cover with more boiling water. Let stand for 30 minutes. Drain and coarsely chop.
Step 3

Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions, basil and prosciutto, if using. Season with salt and pepper.
Step 4

To prepare Tomato Vinaigrette: Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins. Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.
Step 5

Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula, if desired.

Tips

Make Ahead Tip: Cover and refrigerate Tomato Vinaigrette for up to 2 days.

Nutrition Facts

Per Serving:

255 calories; 5.5 g total fat; 2.3 g saturated fat; 27 mg cholesterol; 413 mg sodium. 197 mg potassium; 40.9 g carbohydrates; 4.3 g fiber; 4 g sugar; 7.9 g protein; 1410 IU vitamin a iu; 15 mg vitamin c; 15 mcg folate; 130 mg calcium; 2 mg iron; 20 mg magnesium;

Exchanges:

1 1/2 starch, 2 1/2 vegetable, 1/2 medium-fat meat

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