Name: Tortellini Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound fresh or frozen cheese tortellini, preferably whole-wheat; 1 cup sun-dried tomatoes, (not packed in oil); 1 14-ounce can artichoke hearts, rinsed and quartered; 1 7-ounce jar roasted red peppers, rinsed and chopped; 1 cup cherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped; 4 scallions, coarsely chopped; 0.5 cup finely chopped fresh basil; 1 ounce prosciutto, trimmed and julienned (optional); 0.125 teaspoon salt; Freshly ground pepper, to taste; Arugula, for serving (optional); 2 ripe tomatoes, halved and seeded; 2 tablespoons red-wine vinegar; 1 tablespoon extra-virgin olive oil; 1 teaspoon dried oregano; 1 clove garlic, minced; 0.125 teaspoon salt; Freshly ground pepper, to taste

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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