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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This chilled toss will add color and variety to your holiday spread. Red and yellow peppers provide a delightful crunch, and an easy homemade dressing lends a lively flavor that will tingle taste buds.—Jennifer Kunz, Troy, Michigan Ingredients:
1 package (19 ounces) frozen cheese tortellini |
4 cups fresh arugula or baby spinach |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 medium red onion, sliced |
1 medium sweet red pepper, julienned |
1 medium sweet yellow pepper, julienned |
3 tablespoons shredded parmesan cheese |
dressing: |
1/2 cup olive oil |
1/4 cup red wine vinegar |
3 tablespoons lemon juice |
1 tablespoon each minced fresh basil, mint and parsley |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. Cook tortellini according to package directions.
2. Meanwhile, in a large bowl, combine the arugula, artichokes, onion, peppers and cheese. Drain tortellini; add to arugula mixture.
3. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Cover and refrigerate for at least 4 hours. Yield: 16 servings (3/4 cup each).
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