March 24th, 2011
Tortellini Salad
Need a recipe to feed a group? Try this delicious summer salad, complements of Francie Mulloy.
- 1 cup sun-dried tomatoes
- 1 lb. fresh or frozen cheese tortellini
- 14 oz can artichoke hearts
- 7 oz jar roasted red peppers rinsed
- 4 scallions chopped
- 1 cup cherry tomatoes halved
- 1/2 cup chopped fresh basil
- 1 oz prosciutto, trimmed and julienned
- tomato vinaigrette
- arugula for garnish
Chop sun-dried tomatoes. Cook tortellini in boiling water then drain and rinse under cold water. In a large bowl, combine sun-dried tomatoes, tortellini, artichokes, red peppers, scallions, tomatoes, basil and proscuitto. Add vinaigrette and toss. Season with salt and pepper. Mound tortellini salad on arugula.
