Artichoke Tortellini Pasta Salad Recipe

Name: Artichoke Tortellini Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x salt to taste; 1 each tortellini 1 package, fresh mushroom or chicken prosciutto or spinach filled; 1/2 pound arugula (roquette) fresh, or baby spinach; 15 ounces artichoke hearts marinated, drained and chopped; 1 each sweet red bell peppers, roasted drained and chopped; 1/2 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 1/2 tablespoons olive oil, extra-virgin; 1 tablespoon thyme freshly chopped or 1/2 teaspoon dried leaves; 1 x black pepper to taste; 1/2 cup sundried tomatoes packed in oil, coarsely chopped or sliced

Servings: persons

1 x salt to taste
1 each tortellini 1 package, fresh mushroom or chicken prosciutto or spinach filled
1/2 pound arugula (roquette) fresh, or baby spinach
15 ounces artichoke hearts marinated, drained and chopped
1 each sweet red bell peppers, roasted drained and chopped
1/2 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 1/2 tablespoons olive oil, extra-virgin
1 tablespoon thyme freshly chopped or 1/2 teaspoon dried leaves
1 x black pepper to taste
1/2 cup sundried tomatoes packed in oil, coarsely chopped or sliced

1
Bring 5 or 6 inches of water to a boil in a large pot.
2
Salt boiling water and stir in pasta.
3
Cook for about 4 minutes, until pasta is just tender and the tortellini are floating like buoys.
4
Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a baking sheet in a single layer.
5
Coarsely chop arugula or baby spinach.
6
Mix together chopped artichoke hearts, roasted red pepper and red onion.
7
Chop garlic, then add salt to it and mash it into a paste with the flat of your knife.
8
Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it.
9
Whisk in oil, thyme and pepper.
10
Transfer pasta and sun-dried tomatoes to the salad.
11
Dress salad and gently toss.
12
Serve or refrigerate.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 x salt to taste, 1 each tortellini 1 package, fresh mushroom or chicken prosciutto or spinach filled, 1/2 pound arugula (roquette) fresh, or baby spinach, 15 ounces artichoke hearts marinated, drained and chopped, and more.

Yes, Artichoke Tortellini Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke Tortellini Pasta Salad

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