CHEESE TORTELLINI SALAD

Cheese Tortellini Salad image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

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Ingredients

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
DRESSING:
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

Steps:

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 : Calories 150 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.