Course Brunch, Dinner, Lunch, Main Course, main dish, Salad, Side Dish
Cuisine Italian
Servings 4servings
Ingredients
Lemon-Oregano Vinaigrette
3TbspFresh Lemon Juice
½CupExtra Virgin Olive Oil
1TspDijon Mustard
1TbspOregano, freshwhole leaves
½TspGarlicminced
1TspShallotminced
PinchSugar
PinchSalt
PinchBlack Pepper
Tortellini Salad:
6CupsCheese Tortellini81701
1CupKalamata Olivespitted
1CupCherry Tomatoeshalved
1CanArtichokes, quartered14 oz
1TbspRed OnionJulienne
½CupCucumberEuropean, ½" dice
2TbspCapersdrained
2CupsBaby Arugulaloosely packed
8EachBasil, freshleaves (garnish)
Instructions
Lemon-Oregano Vinaigrette
Add all the ingredients to a blender and blend for 60 seconds.
Pasta / Serve:
Bring 4 quarts of water to a boil. Add tortellini (approximately 6 cups). Cook for 2½ minutes or until internal temperature reaches 165° F.
Rinse the tortellini with cold water until chilled and place the pasta in a large mixing bowl. Add all the salad ingredients and vinaigrette. Toss until all items are well coated.
Serve this salad cold with fresh torn basil leaves.