Go Back
Print Recipe
5 from 1 vote

Summer Tortellini Salad

Prep Time10 minutes
Cook Time5 minutes
Course: Salad
Cuisine: American
Servings: 12
Calories: 380kcal

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.