Tortellini Salad


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.

Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
8 servings, about 1 1/4 cups each


  • 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)

  • 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

  • teaspoon salt

  • Freshly ground pepper, to taste


  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 Facts (per serving)

255 Calories
6g Fat
41g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 255
% Daily Value *
Total Carbohydrate 41g 15%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 8g 16%
Total Fat 6g 7%
Saturated Fat 2g 12%
Cholesterol 27mg 9%
Vitamin A 1410IU 28%
Vitamin C 15mg 17%
Folate 15mcg 4%
Sodium 413mg 18%
Calcium 130mg 10%
Iron 2mg 11%
Magnesium 20mg 5%
Potassium 197mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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