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Tortellini Salad

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
205 min
SERVINGS
6 servings
Lunch Dinner
Tortellini Salad
Ingredients
  • 1 (8 ounce) package dried spinach tortellini
  • 1 (8 ounce) package dried three-cheese tortellini
  • 1 cup grape tomatoes, halved
  • 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 (6 ounce) can sliced black olives, drained
  • 1/2 red onion, thinly sliced
  • 1/4 cup grated carrots
  • 1 1/2 cups oil and vinegar dressing
Instructions
1
Combine a substantial quantity of salted water in a large cooking vessel and heat it until it reaches a vigorous boil. Introduce the spinach and three-cheese tortellini into the pot, then return it to a state of high activity. Continue cooking without covering the pot, occasionally stirring the contents, until the tortellini rise to the surface and are cooked through yet retain a pleasant firmness in the center, and the filling is thoroughly heated, approximately 10 to 11 minutes.
2
Remove the pot from the heat and carefully pour off excess water; permit the tortellini to relax for a short while.
3
Combine the cooled tortellini with grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a spacious container.
4
Cover the container; refrigerate until chilled, allowing it to rest for at least 3 hours or overnight.