Tortellini Salad With Sun Dried Tomato And Balsamic Food

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TORTELLINI CHICKEN SALAD WITH SUN-DRIED TOMATOES



Tortellini Chicken Salad With Sun-Dried Tomatoes image

I got this recipe from a friend after enjoying this delicious salad at her home. I usually don't care for spinach but ate three helpings of this salad it was so good! The dressing is to die for! You could also make this with other types of pasta. As with any recipe, feel free to add more or less of the salad ingredients, according to your preferences.

Provided by Kater

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

8 ounces cheese-filled tortellini, cooked according to directions & cooled
8 ounces grilled chicken, cooled & cubed
1 (14 ounce) can quartered marinated artichoke hearts
3 -4 ounces fresh spinach, torn into pieces
1/2 cup sun-dried tomato packed in oil, chopped
4 -6 ounces feta cheese
1/4 red onion, thinly sliced
2 garlic cloves
2 teaspoons dried oregano
2 tablespoons tomato paste
3/4 cup balsamic vinegar
1 cup olive oil
salt & pepper, to taste

Steps:

  • In serving bowl, combine pasta, chicken, artichokes, spinach, tomatoes, feta and onions.
  • To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar and salt & pepper in a food processor or blender.
  • While processing, drizzle in olive oil to make a smooth emulsion.
  • Toss enough dressing with salad to coat and stir to combine.
  • May serve immediately or refrigerate.

Nutrition Facts : Calories 922.2, Fat 68.8, SaturatedFat 14.9, Cholesterol 98.8, Sodium 787.5, Carbohydrate 46.1, Fiber 8.5, Sugar 4.2, Protein 34.9

SUN-DRIED TOMATO TORTELLINI SALAD



Sun-Dried Tomato Tortellini Salad image

Make and share this Sun-Dried Tomato Tortellini Salad recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces tortellini
4 ounces sun-dried tomatoes, finely chopped
5 cups chopped arugula
1/2 cup thinly sliced onion
3 ounces prosciutto, chopped
2 garlic cloves, minced
1/3 cup parmigiano or 1/3 cup romano cheese, freshly grated
1/4-1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
  • Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
  • Allow to sit, covered and chilled for about an hour so flavors can blend.

Nutrition Facts : Calories 385.7, Fat 18.7, SaturatedFat 4.1, Cholesterol 24, Sodium 1104, Carbohydrate 46.2, Fiber 5.4, Sugar 12.7, Protein 12.7

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