Tortellini With Arugula And Sun Dried Tomatoes Recipes

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SUN-DRIED TOMATO TORTELLINI SALAD



Sun-Dried Tomato Tortellini Salad image

Make and share this Sun-Dried Tomato Tortellini Salad recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces tortellini
4 ounces sun-dried tomatoes, finely chopped
5 cups chopped arugula
1/2 cup thinly sliced onion
3 ounces prosciutto, chopped
2 garlic cloves, minced
1/3 cup parmigiano or 1/3 cup romano cheese, freshly grated
1/4-1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
  • Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
  • Allow to sit, covered and chilled for about an hour so flavors can blend.

Nutrition Facts : Calories 385.7, Fat 18.7, SaturatedFat 4.1, Cholesterol 24, Sodium 1104, Carbohydrate 46.2, Fiber 5.4, Sugar 12.7, Protein 12.7

TORTELLINI SALAD WITH TOMATO-ARUGULA DRESSING



Tortellini Salad with Tomato-Arugula Dressing image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 17

2 packages frozen cheese tortellini
2 cups arugula (baby or regular)
1 cup grated Parmesan
1 cup oil-packed sun-dried tomatoes
1/4 cup fresh basil leaves
1/4 cup lightly toasted walnuts
1 tablespoon freshly squeezed lemon juice
1 clove garlic
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup oil-cured black olives, pitted and sliced
1 orange bell pepper, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup fresh basil, cut into chiffonade
Freshly grated Parmesan, for garnish

Steps:

  • For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.
  • In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
  • For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.

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