Warm Tortellini and Cherry Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Extravirgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli. Ingredients:
2 (9-ounce) packages fresh cheese tortellini |
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound) |
3 tablespoons red wine vinegar |
1 tablespoon balsamic vinegar |
1 tablespoon extravirgin olive oil |
1/4 teaspoon black pepper |
4 cups trimmed arugula |
1 1/2 cups halved cherry tomatoes |
3/4 cup (3 ounces) pregrated fresh parmesan cheese |
1/2 cup thinly sliced red onion |
1/3 cup thinly sliced fresh basil |
1 (14-ounce) can artichoke hearts, drained and quartered |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
2. While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
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