Tortellini Salad with Artichokes & Sweet Peppers Recipe

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Tortellini Salad with Artichokes & Sweet Peppers Recipe
Tortellini Salad with Artichokes & Sweet Peppers Recipe photo by Taste of Home
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Tortellini Salad with Artichokes & Sweet Peppers Recipe

Read Reviews
4 1 1
Publisher Photo
I’ve been making this for almost 10 years, and someone asks me for the recipe every time I bring it to a party. It’s really easy to make. It reminds me of summer cookouts with good friends. —Westyn Layne, Scranton, Pennsylvania
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (20 ounces) refrigerated cheese tortellini
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cans (14 ounces each) water-packed artichoke hearts, well drained and finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1/2 cup shredded Parmesan cheese

Directions

Cook tortellini according to package directions for al dente. Drain tortellini; cool slightly.
Meanwhile, in a large bowl, whisk oil, lemon juice, parsley, salt and pepper until blended. Add tortellini, artichokes and pepper; toss to coat. Cover and refrigerate until serving. Just before serving, stir in cheese. Yield: 10 servings.
Originally published as Tortellini Salad with Artichokes & Sweet Peppers in Make & Take Cookbook Bookazine 2016, p61

  • 1 package (20 ounces) refrigerated cheese tortellini
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cans (14 ounces each) water-packed artichoke hearts, well drained and finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1/2 cup shredded Parmesan cheese
  1. Cook tortellini according to package directions for al dente. Drain tortellini; cool slightly.
  2. Meanwhile, in a large bowl, whisk oil, lemon juice, parsley, salt and pepper until blended. Add tortellini, artichokes and pepper; toss to coat. Cover and refrigerate until serving. Just before serving, stir in cheese. Yield: 10 servings.
Originally published as Tortellini Salad with Artichokes & Sweet Peppers in Make & Take Cookbook Bookazine 2016, p61

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suefalk User ID: 6736080 261573
Reviewed Feb. 20, 2017

"Delicious! I wasn't sure about this recipe, with such few ingredients. I used cheese Tortellini."

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