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Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:8Yield:8 servings, about 1 1/4 cups eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:8Yield:8 servings, about 1 1/4 cups each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 1/4 cups each
Yield:
8 servings, about 1 1/4 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfresh or frozen cheese tortellini, preferably whole-wheat1 cup sun-dried tomatoes, (not packed in oil)1 14-ounce can artichoke hearts, rinsed and quartered1 7-ounce jar roasted red peppers, rinsed and chopped1cupcherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped4scallions, coarsely chopped½cupfinely chopped fresh basil1 ounce prosciutto, trimmed and julienned (optional)⅛teaspoonsaltFreshly ground pepper, to tasteArugula, for serving (optional)2ripe tomatoes, halved and seeded2tablespoonsred-wine vinegar1tablespoonextra-virgin olive oil1teaspoondried oregano1clovegarlic, minced⅛teaspoonsaltFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
1poundfresh or frozen cheese tortellini, preferably whole-wheat
1 cup sun-dried tomatoes, (not packed in oil)
1 14-ounce can artichoke hearts, rinsed and quartered
1 7-ounce jar roasted red peppers, rinsed and chopped
1cupcherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped
4scallions, coarsely chopped
½cupfinely chopped fresh basil
1 ounce prosciutto, trimmed and julienned (optional)
⅛teaspoonsalt
Freshly ground pepper, to taste
Arugula, for serving (optional)
2ripe tomatoes, halved and seeded
2tablespoonsred-wine vinegar
1tablespoonextra-virgin olive oil
1teaspoondried oregano
1clovegarlic, minced
DirectionsBring a large pot of water to a boil. Cook tortellini until just tender, 8 to 12 minutes or according to package directions. Drain and rinse under cold water. Transfer to a large bowl.Meanwhile, place sun-dried tomatoes in a small bowl and cover with more boiling water. Let stand for 30 minutes. Drain and coarsely chop.Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions, basil and prosciutto, if using. Season with salt and pepper.To prepare Tomato Vinaigrette: Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins. Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula, if desired.TipsMake Ahead Tip: Cover and refrigerate Tomato Vinaigrette for up to 2 days.Originally appeared: EatingWell Magazine, May/June 1998
Directions
Bring a large pot of water to a boil. Cook tortellini until just tender, 8 to 12 minutes or according to package directions. Drain and rinse under cold water. Transfer to a large bowl.Meanwhile, place sun-dried tomatoes in a small bowl and cover with more boiling water. Let stand for 30 minutes. Drain and coarsely chop.Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions, basil and prosciutto, if using. Season with salt and pepper.To prepare Tomato Vinaigrette: Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins. Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula, if desired.TipsMake Ahead Tip: Cover and refrigerate Tomato Vinaigrette for up to 2 days.
Bring a large pot of water to a boil. Cook tortellini until just tender, 8 to 12 minutes or according to package directions. Drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, place sun-dried tomatoes in a small bowl and cover with more boiling water. Let stand for 30 minutes. Drain and coarsely chop.
Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions, basil and prosciutto, if using. Season with salt and pepper.
To prepare Tomato Vinaigrette: Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins. Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.
Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula, if desired.
Tips
Make Ahead Tip: Cover and refrigerate Tomato Vinaigrette for up to 2 days.
Originally appeared: EatingWell Magazine, May/June 1998
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Nutrition Facts(per serving)255Calories6gFat41gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
