Tortellini Salad with Arugula

A refreshing tortellini salad featuring arugula, artichoke hearts, sundried tomatoes, Castelvetrano olives, and shaved Parmesan, dressed in a tangy vinaigrette. Perfect as a standalone dish or as part of a meal.

By @zestmylemon

Original recipe source

Cook time: 20 minutes

Servings: 5

Ingredients

• 9 ounce Cheese Tortellini cooked as directed on package
• 2 cups Baby Arugula
• 0.75 cup Artichoke Hearts chopped
• 0.5 cup Sun Dried Tomatoes chopped
• 0.5 cup Castelvetrano Olives pitted
• 0.25 cup Extra Virgin Olive Oil
• 2 tablespoons Red Wine Vinegar
• 2 tablespoons Lemon Juice
• 0.5 teaspoon Dijon Mustard
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground Black Pepper
• 0.5 cup Shaved Parmesan Cheese

Instructions

1. Cook the tortellini as directed on the package.
2. In a large bowl, combine cooked tortellini, baby arugula, chopped artichoke hearts, chopped sun dried tomatoes, and pitted Castelvetrano olives.
3. Prepare the vinaigrette by mixing olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and pepper in a small bowl or mason jar.
4. Pour the vinaigrette over the salad ingredients and toss to coat evenly.
5. Top with shaved Parmesan cheese.