Pasta Salad with Sun-Dried Tomatoes
Easy Tortellini pasta salad with sundried tomatoes and artichokes.
Yield
8 servingsPrep
75 minCook
15 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
tomatoes
oil packaged, drained, chopped |
|
| 1 | tablespoon |
vegetable oil
from tomatoes |
|
| ⅓ | cup |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | cloves |
garlic
minced |
|
| 6 | ounces |
artichoke hearts
marinated, drained |
|
| ¼ | pound |
cashew nuts
toasted |
|
| 1 | pound |
tortellini
freshly cooked |
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
tomatoes
oil packaged, drained, chopped |
|
| 15 | ml |
vegetable oil
from tomatoes |
|
| 79 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 2 | cloves |
garlic
minced |
|
| 173.4 | ml/g |
artichoke hearts
marinated, drained |
|
| 113.4 | g |
cashew nuts
toasted |
|
| 453.6 | g |
tortellini
freshly cooked |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Combine 1 tablespoon marinade reserved from tomatoes, oil, lemon juice and garlic in large bowl.
Stir in tomatoes, artichoke hearts and cashews.
Add tortellini and toss thoroughly.
Season with salt and pepper.
Let stand 1 hour.
(Can be prepared 1 day ahead).
Cover and refrigerate.
Bring to room temperature before serving.
