Name: Tortellini Pasta Salad with Roasted Red Peppers, Arugula & Parmesan
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 765 g cheese tortellini, fresh or frozen; 1 small pkg fresh basil; 1 ½ small pkgs grape tomatoes; ¾ cup Italian salad dressing; 1 cup Kalamata olives, pitted; 1 cup Parmesan cheese, shredded; 1 ½ (340 g) jars roasted red bell peppers; black pepper; salt

Tortellini Pasta Salad with Roasted Red Peppers, Arugula & ParmesanTortellini Pasta Salad with Roasted Red Peppers, Arugula & Parmesan — a 25-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

765 g cheese tortellini, fresh or frozen

1 small pkg fresh basil

1 ½ small pkgs grape tomatoes

¾ cup Italian salad dressing

1 cup Kalamata olives, pitted

1 cup Parmesan cheese, shredded

1 ½ (340 g) jars roasted red bell peppers

black pepper

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add tortellini, and stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes (or cook according to package instructions).

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Halve tomatoes and place in a large bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl with the tomatoes.

Roughly chop peppers and add to the bowl.

Roughly chop olives; add to the bowl along with the arugula and cheese.

When the tortellini is done, drain and rinse under cold water to cool. Add to the bowl along with dressing, salt, and pepper; stir to combine the pasta salad.

To serve, divide pasta salad between plates or bowls and enjoy!

Open this recipe in Flambette