Extra virgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli. Comes from Cooking Light.
Yield: 6 servings (serving size: 1 1/2 cups)
Ingredients
* 2 (9-ounce) packages fresh cheese tortellini
* 1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
* 3 tablespoons red wine vinegar
* 1 tablespoon balsamic vinegar
* 1 tablespoon extravirgin olive oil
* 1/4 teaspoon black pepper
* 4 cups trimmed arugula
* 1 1/2 cups halved cherry tomatoes
* 3/4 cup (3 ounces) pregrated fresh Parmesan cheese
* 1/2 cup thinly sliced red onion
* 1/3 cup thinly sliced fresh basil
* 1 (14-ounce) can artichoke hearts, drained and quartered
Preparation
Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
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