This pasta salad from NYU Lagone Medical Center is perfect for lunch, a late snack or dinner.
1 lb. fresh cheese tortellini
1 cup sun-dried tomatoes
10 canned artichoke hearts
1 jar roasted red peppers, rinsed
1 cup cherry tomatoes
1/2 cup fresh basil
1/8 tsp. extra-virgin olive oil
Freshly ground pepper to taste
- 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.
- Coarsely chop sun-dried tomatoes, basil, cherry tomatoes, scallion, artichoke and roasted red pepper.
- 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