Lemon Garlic Tortellini Pasta Salad With Artichokes
A simple but flavorful tortellini pasta salad with artichokes and lemon garlic dressing
Servings: 6
Calories: 479kcal
Ingredients
- ¾ Cup diced red onion
- 20 Ounce cheese tortellini
- ¾ Cup chopped roasted red peppers from a jar drained
- 12 Ounce marinated artichoke hearts from a jar quartered
- salt
- fresh cracked pepper
Lemon Garlic Dressing
- ⅓ Cup extra-virgin olive oil
- 2 Tablespoon lemon juice fresh squeezed
- 2 Tablespoon white wine vinegar
- 1 Tablespoon minced garlic
- 2 Tablespoon wateer
- 1 Tablespoon chopped parsley fresh
- 1 ½ Teaspoon dry Italian seasoning
- ½ Teaspoon kosher salt or to taste
- ¼ Teaspoon black pepper or to taste
Instructions
- Place diced red onion in a bowl of ice water and set aside. This step is optional but recommended. Soaking the onion will mellow out the harsh flavor of the onion.
- Whisk together all ingredients for dressing and set aside. Alternatively, you can place items in a jar with a cover and shake well.
- Cook tortellini according to package instructions.
- While tortellini is cooking, drain artichokes and roasted red peppers. If these ingredients are large, roughly chop to desired size.
- Drain tortellini in a colander and rinse with cold water. Place cooled tortellini in a large bowl.
- Using a slotter spoon, remove red onions from water and place in bowl with tortellini. Add artichokes and peppers now too. Drizzle in half of the prepared dressing. Toss and then add the remaining dressing. Taste for salt and pepper and adjust if necessary.
- Store in refrigerator until serving.
- If desired, add grated parmesan cheese just before serving.
Nutrition
Calories: 479kcal | Carbohydrates: 48g | Protein: 15g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 36mg | Sodium: 1061mg | Potassium: 78mg | Fiber: 6g | Sugar: 4g | Vitamin A: 724IU | Vitamin C: 25mg | Calcium: 169mg | Iron: 3mg