Tortellini Salad With Sun-Dried Tomatoes Recipe

ingredients

10 sun-dried tomatoes, softened in hot water
2 packages (9 ounce size) fresh tortellini (cheese, mushroom or other vegetable)
1 small jar artichoke hearts, drained and chopped
1 large handful fresh baby spinach, chopped
2 ounces feta cheese
OR
4 ounces goat cheese, crumbled
3 slices red onion, thin, chopped
1/4 cup shredded Parmesan cheese (not the canned, powdered stuff)

Vinaigrette
2 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon tomato paste
6 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 cup olive oil
salt and pepper, to taste

directions

Cook pasta as directed on package. Drain and set aside in large bowl.

Drain sun-dried tomatoes and blot excess moisture with paper towel. Chop and add to pasta along with artichokes, spinach, cheeses and onion and toss gently.

Whisk vinaigrette ingredients in small bowl (or shake in jar) to emulsify. Reserve and refrigerate several tablespoons and toss the rest with pasta salad.

Can serve immediately or chill until a half-hour before ready to serve. Use reserved dressing to refresh and moisten leftover salad the next day.

Variation: Add 4 to 6 ounces shredded grilled or rotisserie chicken along with the vegetables.

nutrition data

Nutritional data has not been calculated yet.