ATK 30-Minute Tortellini Salad with Cherry Tomatoes, Arugula, and Pine Nuts

★★★★★

Entrees, Healthy, Quick

Servings: Serves 4 to 6 Source:

Ingredients

Gather Your Ingredients

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

½ cup fresh basil leaves, shredded

1 shallot, minced

1 garlic clove, minced

½ teaspoon table salt, plus salt for cooking pasta

½ teaspoon pepper

2 (9-ounce) packages fresh cheese tortellini

12 ounces cherry tomatoes, halved

1½ ounces (1½ cups) baby arugula

1 ounce Parmesan cheese, grated (½ cup)

¼ cup pine nuts, toasted

Directions

1. Bring 4 quarts water to boil in large pot.

2. Meanwhile, whisk oil, lemon juice, basil, shallot, garlic, salt, and pepper together in large bowl.

3. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until tender. Drain pasta, shaking off excess water.

4. Add pasta and tomatoes to bowl with dressing and toss. Cover and refrigerate until cooled, about 15 minutes.

5. Stir in arugula, Parmesan, and pine nuts and season with salt and pepper to taste just before serving.

Nutrition

Trans Fat: 0 grams
Fat: 27 grams
Calories: 489
Saturated Fat: 7 grams
Unsaturated Fat: 14 grams
Sodium: 498 miligrams
Sugar: 4 grams
Cholesterol: 44 miligrams
Carbohydrate: 43 grams
Protein: 18 grams