Tortellini Salad

Tortellini Salad

3 Reviews
From: EatingWell Magazine, May/June 1998

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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.
  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.
  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.
  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.
  5. Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula, if desired.
  • Make Ahead Tip: Cover and refrigerate Tomato Vinaigrette for up to 2 days.

Nutrition information

  • Per serving: 255 calories; 5 g fat(2 g sat); 4 g fiber; 41 g carbohydrates; 8 g protein; 15 mcg folate; 27 mg cholesterol; 4 g sugars; 1,410 IU vitamin A; 15 mg vitamin C; 130 mg calcium; 2 mg iron; 413 mg sodium; 197 mg potassium
  • Nutrition Bonus: Vitamin A (28% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2½ vegetable, ½ medium-fat meat

Reviews 3

July 09, 2010
profile image
By: EatingWell User
This salad is delicious. I used my favorite cheese tortellini's and I did use the sundried tomatoes in oil, which I drained since I had them handy. The scallions give a nice crunch. It's a perfect summer salad. I didn't have the prosciutto on hand, the addition of it surely will add to the salad, but it's delicious without it. Looking forward to trying more of your recipes. Thank you!
May 15, 2010
profile image
By: EatingWell User
This is an easy dish that uses tomatoes (which we ALWAYS have an abundance of with our garden) and it tastes great!
September 29, 2009
profile image
By: EatingWell User
Easy to make, keeps well in the frig and very tasty
More Reviews