Tortellini Salad with Tomato-Arugula Dressing

Total Time:
25 min
Prep:
10 min
Inactive:
10 min
Cook:
5 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Tortellini and Tomato-Arugula Dressing:
  • 2 packages frozen cheese tortellini
  • 2 cups arugula (baby or regular)
  • 1 cup grated Parmesan
  • 1 cup oil-packed sun-dried tomatoes
  • 1/4 cup fresh basil leaves
  • 1/4 cup lightly toasted walnuts
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 1 cup oil-cured black olives, pitted and sliced
  • 1 orange bell pepper, diced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh basil, cut into chiffonade
  • Freshly grated Parmesan, for garnish
Directions

For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.

In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.

For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.


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    This recipe is featured in:

    The Kitchen