Artichoke and Tortellini Pasta Salad

Artichoke and Tortellini Pasta Salad Recipe. Photo © Flickr user VeryBadLady
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Serves 6 to 8
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Tired of the same old pasta salad? Try this artichoke and tortellini version for a great change of pace.

 

What You'll Need

  • 1 package/8 ounces cheese tortellini
  • 1 package/8 ounces spinach tortellini
  • 1/3 cup red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 2 cloves garlic (finely minced)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (kosher, or to taste)
  • Optional: 1/4 teaspoon crushed red pepper flakes
  • 2 cans/20 ounces artichoke hearts (drained and quartered)
  • 1 medium red bell pepper ( cored and diced)
  • 1 bunch  basil (leaves chopped)

How to Make It

1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain, rinse under cold running water, and drain again.

2. In a large bowl, whisk together the olive oil, vinegar, garlic, salt, pepper and crushed pepper flakes. Add the tortellini to the  bowl along with the artichokes, bell pepper and basil and mix thoroughly.

3.  Cover and refrigerate for 1 hour before serving.

To serve, toss the mixture and taste and adjust the seasoning.

 

Recipe Notes and Tips

• You can substitute 1 pound of any small frozen or fresh tortellini, but dry works best for this salad.

• The salad can be stored airtight in the refrigerator for up to 3 days.

Nutritional Guidelines (per serving)
Calories 322
Total Fat 27 g
Saturated Fat 8 g
Unsaturated Fat 16 g
Cholesterol 27 mg
Sodium 531 mg
Carbohydrates 12 g
Dietary Fiber 3 g
Protein 11 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)