Makes 8 Portions of Artichoke and Tortellini Pasta Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1 (8-oz) package dry cheese tortellini
- 1 (8-oz) package dry spinach tortellini
- * note: 1 pound of any small frozen or fresh tortellini may be substituted, but dry works best for this salad
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
- 2 cloves garlic, crushed fine
- 1/2 tsp fresh ground black pepper
- 1 tsp salt, or to taste
- 1/4 tsp red pepper flakes, optional
- 2 10-oz cans artichoke hearts, drained, quartered
- 1 red bell pepper, diced
- 1 bunch basil, chopped
Preparation:
In a bowl, whisk together the vinegar, olive oil, garlic, black pepper, salt, and pepper flakes. Cook the tortellini according to directions, drain, and rinse in cold water. When pasta is cool and drained, add to a large mixing bowl. Add the rest of the ingredients, and mix thoroughly. Before serving - chill for 1 hour in the fridge, toss, taste for seasoning, and adjust with salt and pepper.
