Tortellini Primavera Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4

This pasta salad from NYU Lagone Medical Center is perfect for lunch, a late snack or dinner.

Ingredients

1 lb. fresh cheese tortellini
1 cup sun-dried tomatoes
10 canned artichoke hearts
1 jar roasted red peppers, rinsed
1 cup cherry tomatoes
4 scallions
1/2 cup fresh basil
1/8 tsp. extra-virgin olive oil
Freshly ground pepper to taste

Steps

  1. Bring large pot of water to a boil. Cook tortellini until just tender, 8 to 12 minutes or according to package directions. Drain and rinse under cold water. Transfer to large bowl.
  2. Coarsely chop sun-dried tomatoes, basil, cherry tomatoes, scallion, artichoke and roasted red pepper.
  3. Add all chopped ingredient to tortellini and toss with extra-virgin olive oil. Adjust taste with salt and pepper and serve a room temperature.

Recipe by NYU Lagone Medical Center

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