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5
from 1 vote
Summer Tortellini Salad
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
12
Calories:
380
kcal
Ingredients
½
recipe
homemade marinated sundried tomatoes
1-2
6 ounce jars
marinated artichoke hearts, sliced
2
pounds
frozen (or fresh) tortellini, freshly cooked
4-6
ounces
toasted cashews
Dressing
⅓
cup
olive or avocado oil
1-2
tablespoons
lemon juice
2
cloves
garlic, minced
Instructions
Combine lemon juice, oil and garlic. Whisk well.
While the pasta water comes to a boil, slice the artichoke hearts into about 3 pieces each. Slice lenthwise so they mostly hold together.
Cook tortellini. Drain. Place in a large bowl and add dressing to hot tortellini.
Add sliced artichoke hearts and sun dried tomato pieces.
Let stand 1 hour.
Can a day or two ahead.
Add cashews just before serving.
Nutrition
Calories:
380
kcal
|
Carbohydrates:
38
g
|
Protein:
13
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Cholesterol:
30
mg
|
Sodium:
345
mg
|
Potassium:
180
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
38
IU
|
Vitamin C:
2
mg
|
Vitamin D:
1
µg
|
Vitamin E:
1
mg
|
Vitamin K:
11
µg
|
Calcium:
125
mg
|
Folate:
9
µg
|
Iron:
3
mg
|
Zinc:
1
mg