Artichoke Tortellini Pasta Salad
At a recent party everyone gobbled up this satisfying pasta salad loaded with marinated artichokes, sun-dried tomatoes, roasted pepper and tortellini. Literally packed with flavor.
Yield
4 servingsPrep
15 minCook
10 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
salt
to taste |
*
|
||
| 1 | package |
tortellini
fresh mushroom or chicken prosciutto or spinach filled |
*
|
| ½ | pound |
arugula (roquette)
fresh, or baby spinach |
|
| 15 | ounces |
artichoke hearts
marinated, drained and chopped |
|
| 1 |
roasted red bell peppers
drained and chopped |
|
|
| ½ | small |
red onion
chopped |
|
| 2 | cloves |
garlic
or to taste, cracked from skin |
|
| 1 | each |
lemon
zested |
|
| 2 | teaspoons |
lemon juice
freshly squeezed from 1 wedge |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 3 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
thyme
freshly chopped or 1/2 teaspoon dried leaves |
*
|
|
black pepper
to taste |
*
|
||
| ½ | cup |
sundried tomatoes
packed in oil, coarsely chopped or sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
tortellini
fresh mushroom or chicken prosciutto or spinach filled |
*
|
| 226.8 | g |
arugula (roquette)
fresh, or baby spinach |
|
| 433.5 | ml/g |
artichoke hearts
marinated, drained and chopped |
|
| 1 | each |
roasted red bell peppers
drained and chopped |
|
| 0.5 | small |
red onion
chopped |
|
| 2 | cloves |
garlic
or to taste, cracked from skin |
|
| 1 | each |
lemon
zested |
|
| 1E+1 | ml |
lemon juice
freshly squeezed from 1 wedge |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 53 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
thyme
freshly chopped or 1/2 teaspoon dried leaves |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 118 | ml |
sundried tomatoes
packed in oil, coarsely chopped or sliced |
|
Directions
Bring 5 or 6 inches of water to a boil in a large pot.
Salt boiling water and stir in pasta.
Cook for about 4 minutes, until pasta is just tender and the tortellini are floating like buoys.
Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a baking sheet in a single layer.
Coarsely chop arugula or baby spinach.
Mix together chopped artichoke hearts, roasted red pepper and red onion.
Chop garlic, then add salt to it and mash it into a paste with the flat of your knife.
Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it.
Whisk in oil, thyme and pepper.
Transfer pasta and sun-dried tomatoes to the salad.
Dress salad and gently toss.
Serve or refrigerate.
