Tortellini Salad with Tomato-Arugula Dressing

Name: Tortellini Salad with Tomato-Arugula Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions.
2
Drain and let cool.
3
In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined.
4
Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds.
5
Season with salt and pepper.
6
For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated.
7
Add in the olives and bell peppers and mix.
8
Season with salt and pepper and garnish with basil and Parmesan.

1516

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 packages frozen cheese tortellini, 2 cups arugula (baby or regular), 1 cup grated Parmesan, 1 cup oil-packed sun-dried tomatoes, and more.

Yes, Tortellini Salad with Tomato-Arugula Dressing 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.

That's it — enjoy your meal!