Tortellini and Artichoke Salad Recipe

Tortellini and Artichoke Salad Recipe

  • 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
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon grated reduced-fat Parmesan cheese
  • 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.
Recipe of the Day|