Ingredients
Scale
- 18 ounces cheese tortellini or vegan tortellini
- 2 cups halved cherry tomatoes
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup cooked white beans, drained and rinsed
- ½ cup thinly sliced red onion
- 5 pepperoncini, stemmed and chopped
- 2 cups fresh arugula
- 1 cup fresh basil, torn, plus more for garnish
- Parmesan or pecorino cheese, optional
- Red pepper flakes, optional
- For the Dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Cook the tortellini according to package directions until al dente. Drain and let cool slightly.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), garlic, oregano, salt, and black pepper.
- In a large bowl, combine cooked tortellini, cherry tomatoes, artichokes, white beans, red onion, and pepperoncini.
- Drizzle with half the dressing and toss gently to combine.
- Add arugula and torn basil, toss again.
- Adjust seasoning. Add Parmesan or pecorino, red pepper flakes, and more dressing if desired.
- Garnish with extra basil and serve.
Notes
For best flavor, let the salad chill for 30 minutes before serving. Make it vegan with plant-based tortellini and dairy-free cheese!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: tortellini salad, picnic salad, pasta salad, Italian pasta salad