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Tortellini Salad

:  May/June 1998

Your rating: None Average: 4.1 (16 votes)

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.


READER'S COMMENT:
"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...
Tortellini Salad Recipe

Makes: 8 servings, about 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

Tortellini Salad

  • 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
  • 1/2 cup finely chopped fresh basil
  • 1 ounce prosciutto, trimmed and julienned (optional)
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • Arugula, for serving (optional)

Tomato Vinaigrette

  • 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
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

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Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 278 calories; 7 g fat ( 3 g sat , 3 g mono ); 27 mg cholesterol; 42 g carbohydrates; 8 g protein; 5 g fiber; 451 mg sodium; 229 mg potassium.

Nutrition Bonus: Vitamin A (27% daily value), Vitamin C (24% dv).

Carbohydrate Servings: 3

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


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Recipe Categories

Style/Theme
Make ahead instructions
Picnic
Potluck
Vegetarian
Kid-friendly
Ease of Preparation
Easy
Total Time
45 minutes or less
Type of Dish
Main dish, Other
Pasta
Salad dressing
Salad, main dish
Servings
8 or more
Meal/Course
Lunch
Dinner

Season
Summer
Fall
Ethnic/Regional
Italian
Mediterranean
Holiday
Father's Day
July 4th
Labor Day
Memorial Day
Super Bowl
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Publication
May/June 1998
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