Tortellini and Artichoke Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe came about when I was searching for something to make for dinner one night. I used items already in my cupboard and refrigerator. Refrigerate if not served immediately. Ingredients:
1 (9 ounce) package refrigerated 3-cheese tortellini |
1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved |
1/4 cup reduced-fat mayonnaise |
3 tablespoons chopped pimento peppers |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
1 tablespoon grated reduced-fat parmesan cheese |
1 tablespoon dijon mustard |
1/2 teaspoon ground black pepper |
1/4 teaspoon salt |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts.
2. Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.
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