Tortellini and Artichoke Salad recipe

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Ingredients

1 (9 ounce) package refrigerated 3-cheese tortellini
1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved
¼ cup reduced-fat mayonnaise
3 tablespoons chopped pimento peppers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon grated reduced-fat Parmesan cheese
1 tablespoon Dijon mustard
½ teaspoon ground black pepper
¼ teaspoon salt

Nutrition Info

350.6 calories
carbohydrate: 43.6 g
cholesterol: 33.3 mg
fat: 16 g
fiber: 5.4 g
protein: 13 g
saturatedFat: 3.6 g
servingSize: -
sodium: 974.2 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes, drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid, add artichoke hearts.

  2. Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl, gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.

Recipe Yield

4 servings

Recipe Note

This recipe came about when I was searching for something to make for dinner one night. I used items already in my cupboard and refrigerator. Refrigerate if not served immediately.

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