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

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; protein 7.9g; carbohydrates 40.9g; dietary fiber 4.3g; sugars 4.2g; fat 5.5g; saturated fat 2.3g; cholesterol 27mg; vitamin a iu 1410.2IU; vitamin c 15.1mg; folate 14.6mcg; calcium 129.7mg; iron 2mg; magnesium 20.3mg; potassium 197.4mg; sodium 412.8mg.

Exchanges:

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

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts