Wednesday, May 18, 2011

Warm Tortellini and Cherry Tomato Salad

Ingredients
    Warm Tortellini and Cherry Tomato Salad
  • (9-ounce) packages fresh cheese tortellini
  • 1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon black pepper
  • 4 cups trimmed arugula
  • 1 1/2 cups halved cherry tomatoes
  • 3/4 cup (3 ounces) pregrated fresh Parmesan cheese
  • 1/2 cup thinly sliced red onion
  • 1/3 cup thinly sliced fresh basil
  • (14-ounce) can artichoke hearts, drained and quartered
  • Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
  • While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat

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