The wonderful sun-dried tomatoes go nicely with the three cheese tortellini in this salad. The salad is pictured here with Peppered Fontina Breadsticks (Recipe ID # 180246). When tossing the vinaigrette into the salad, use as little or as much as you like, according to your preference.
Prepare the vinaigrette:
Place the sun-dried tomatoes, balsamic vinegar, red wine winegar, and garlic in a blender or food processor and puree until smooth. Gradually add the oil until emulsified. Season with the salt and pepper to taste.
Prepare the salad:
Cook the pasta in a large pot of boiling salted water, according to the package directions, about 10 minutes. Drain and rinse under cold water until cool. Drizzle with the oil and toss to evenly coat to prevent sticking.
Tear the Italian salad blend into bite size pieces and place them in a large salad bowl. Add the tortellini and sun-dried tomatoes. Toss with the sun-dried tomato vinaigrette, to taste according to your preference, or until coated. Garnish with the fresh basil.
I like to serve this salad with breadsticks on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 368 (95%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||55 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 96.3mg||3 %|
|Potassium 339.3mg||9 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5g|
|Protein 1.2g||2 %|
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Calories per serving: 388
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