Man, was this good! And talk about easy! I had some tortellini taking up valuable space in my freezer, so I looked for a new way to prepare it. I found this recipe, and it couldn’t have been easier. We all liked this.
Tortellini and Artichoke Salad
time needed: 24 min.
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 (I used cherry tomatoes instead)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon grated reduced-fat Parmesan cheese (I used vegan Parmesan)
1 tablespoon Dijon mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
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.