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Cheese Tortellini Salad

This chilled toss will add color and variety to your holiday spread. Red and yellow peppers provide a delightful crunch, and an easy homemade dressing lends a lively flavor that will tingle taste buds.—Jennifer Kunz, Troy, Michigan
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    16 servings (3/4 cup each)


  • 1 package (19 ounces) frozen cheese tortellini
  • 4 cups fresh arugula or baby spinach
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 medium red onion, sliced
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 3 tablespoons shredded Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon each minced fresh basil, mint and parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce


  • Cook tortellini according to package directions.
  • Meanwhile, in a large bowl, combine the arugula, artichokes, onion, peppers and cheese. Drain tortellini; add to arugula mixture.
  • In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts
3/4 cup: 150 calories, 9g fat (2g saturated fat), 6mg cholesterol, 241mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 5g protein.

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