Tortellini Salad With Tomato Arugula Dressing Recipes

ITALIAN TORTELLINI SALAD

Steps:

• Bring a medium pot of water to a boil and cook tortellini according to package directions.
• Cool completely by running under cold water.
• Combine all ingredients and refrigerate for 2 hours before serving.

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

TORTELLINI SALAD

Steps:

• Cook the tortellini according to the package directions until al dente. Drain and let cool.
• Prepare the dressing according to the instructions in this recipe.
• In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, pepperoncini, and the dressing and toss to combine. Add the arugula and basil and toss again. Season to taste, and add Parmesan and red pepper flakes, if desired. Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.

ARUGULA SALAD WITH TOMATOES

Steps:

• Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.