Artichoke & Tortellini Salad | Recipes

Artichoke & Tortellini Salad

Recipe - Frankston #713

Artichoke & Tortellini Salad

Prep Time20 Minutes

Servings8

Cook Time15 Minutes

Ingredients

1 (19 oz) pkg Brookshire’s Frozen Cheese Tortellini

2 cups baby spinach, chopped

1/3 cup extra virgin olive oil

3 Tbs red wine vinegar

1 tsp granulated sugar

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

2 cups canned or jarred artichoke quarters

2 cups cherry tomatoes, halved

3/4 cup parmesan cheese, grated

Directions

Cook pasta according to package instructions. Drain pasta. Add spinach while pasta is still hot. Stir to wilt the spinach. Whisk together the oil, vinegar, sugar, Italian seasoning, salt and pepper. Add to pasta, and toss to coat. Stir in the artichokes, tomatoes and cheese. Toss to combine.
Chill in the refrigerator for 4 hours or overnight.

Nutritional Information

Per Serving: Calories: 340, Fat: 12 g (3 g Saturated Fat), Cholesterol: 5 mg, Sodium: 340 mg, Carbohydrates: 48 g, Fiber: 5 g, Protein: 11 g.

20 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

1 (19 oz) pkg Brookshire’s Frozen Cheese Tortellini

Not Available

2 cups baby spinach, chopped

Taylor Farms Baby Spinach - 1 Each

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$2.99

1/3 cup extra virgin olive oil

Brookshire's Extra Virgin Olive Oil - 17 Each

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$9.99 was $11.49$0.59 each

3 Tbs red wine vinegar

Pompeian Vinegar, Gourmet, Red Wine - 16 Fluid ounce

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$2.79 was $3.29$0.17/fl oz

1 tsp granulated sugar

Brookshire's Extra Fine Granulated Sugar - 2 Pound

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$2.19$1.10/lb

1 tsp Italian seasoning

Not Available

1/2 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

1/2 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.99$1.29/oz

2 cups canned or jarred artichoke quarters

Not Available

2 cups cherry tomatoes, halved

Not Available

3/4 cup parmesan cheese, grated

Brookshire's Parmesan Cheese, Grated - 8 Ounce

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$3.69 was $4.19$0.46/oz

Nutritional Information

Per Serving: Calories: 340, Fat: 12 g (3 g Saturated Fat), Cholesterol: 5 mg, Sodium: 340 mg, Carbohydrates: 48 g, Fiber: 5 g, Protein: 11 g.

Directions

Cook pasta according to package instructions. Drain pasta. Add spinach while pasta is still hot. Stir to wilt the spinach. Whisk together the oil, vinegar, sugar, Italian seasoning, salt and pepper. Add to pasta, and toss to coat. Stir in the artichokes, tomatoes and cheese. Toss to combine.
Chill in the refrigerator for 4 hours or overnight.