Ingredients

The following ingredients have 5 Servings
  • 1 (20-ounce) package fresh tortellini
  • 1 (15-ounce) jar artichoke hearts, drained and roughly chopped
  • 1 (6-ounce) jar sun-dried tomatoes, drained and roughly chopped
  • 5 ounces fresh baby arugula
  • 1/2 cup pine nuts, toasted
  • lots of freshly-grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar (or balsamic vinegar)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, peeled and minced (or pressed)
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon Italian seasoning

Instruction

  • Cook the tortellini according to package directions in a large stockpot of generously-salted boiling water.  Drain the tortellini in a strainer, then rinse with cold water until the pasta has cooled.
  • Whisk all ingredients together in a small bowl (or shake together in a mason jar) until combined.
  • In a large mixing bowl, add the tortellini ingredients and vinaigrette.  Toss until evenly combined.
  • Serve immediately, garnished with extra Parmesan cheese.  Or transfer to a food storage container and refrigerate for up to 3 days.