tortellini salad

October 23, 2017

prep time: 15 minutes       cook time: 15 minutes      total: 30 minutes       yields 4 servings15-minute-spinach-pesto-tortellini-salad-1

1 10 oz. package cheese tortellini
1 14 oz. can quartered artichoke hearts
4 c baby arugula
2 c halved cherry tomatoes
2 oz. thinly sliced pepperoni
1/4 c chopped fresh basil
3 T bottled italian dressing


  1. cook the tortellini according to package directions.
  2. drain and rinse with cold water.
  3. drain the artichoke hearts and reserve half for another use.
  4. in a serving bowl, combine the cooled tortellini, artichoke hearts, baby arugula, tomatoes, pepperoni, basil, and italian dressing.

source – parents magazine, sept. 2017, pg. 142
very easy to throw together and pretty tasty. this is the type of recipe where you can take several liberties too… the recipe actually said to chop up the artichoke hearts, but since i love artichoke hearts so much, i left them quartered, so they wouldn’t get lost in the salad and i could be sure to taste them. instead of the arugula, you could use any type of salad you like. you can choose which kind of tomato you want to use or completely dismiss those, if you’d like. instead of pepperoni, i used smaller coins of salami and cut them up into quarters. instead of italian dressing, you can substitute it with olive oil and balsamic vinegar, pesto, or any kind of dressing you like. you could probably add other herbs too – parsley or oregano.

you could also add/substitute other ingredients too: sliced cucumbers, cubes of cheese, beans, olives, etc.


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