Tortellini Salad

Tortellini Salad

A tomato-rich dressing boosts the flavor and lowers calories and fat in this tortellini salad (the dressing is also great on green salads or grilled fish). Roasted red peppers, artichoke hearts and sun-dried tomatoes add a good dose of vitamins A, C and fiber.

From EatingWell: May/June 1998
Yield: 8 servings, about 1 1/4 cups each
Active Time: 20
Total Time: 40


Tortellini Salad

  1. 1 pound fresh or frozen cheese tortellini, preferably whole-wheat
  2. 1 cup sun-dried tomatoes, (not packed in oil)
  3. 1 14-ounce can artichoke hearts, rinsed and quartered
  4. 1 7-ounce jar roasted red peppers, rinsed and chopped
  5. 1 cup cherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped
  6. 4 scallions, coarsely chopped
  7. 1/2 cup finely chopped fresh basil
  8. 1 ounce prosciutto, trimmed and julienned (optional)
  9. 1/8 teaspoon salt
  10. Freshly ground pepper, to taste
  11. Arugula, for serving (optional)

Tomato Vinaigrette

  1. 2 ripe tomatoes, halved and seeded
  2. 2 tablespoons red-wine vinegar
  3. 1 tablespoon extra-virgin olive oil
  4. 1 teaspoon dried oregano
  5. 1 clove garlic, minced
  6. 1/8 teaspoon salt
  7. Freshly ground pepper, to taste


  1. Bring a 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 a large bowl.
  2. Meanwhile, place sun-dried tomatoes in a small bowl and cover with more boiling water. Let stand for 30 minutes. Drain and coarsely chop.
  3. Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions, basil and prosciutto, if using. Season with salt and pepper.
  4. To prepare Tomato Vinaigrette: Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins. Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.
  5. Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula, if desired.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate Tomato Vinaigrette for up to 2 days.


Nutrition Per Serving: 278 calories; 7 g fat (3 g sat, 3 g mono); 27 mg cholesterol; 42 g carbohydrates; 8 g protein; 5 g fiber; 451 mg sodium; 229 mg potassium.

Nutrition Bonus: Vitamin A (27% daily value), Vitamin C (24% dv).

3 Carbohydrate Serving

Exchanges: 1 1/2 starch, 2 1/2 vegetable, 1/2 medium-fat meat