Ingredients Jump to Instructions ↓

  1. 2 package(s) (9-ounce) refrigerated cheese tortellini , substitute one 16-ounce package frozen cheese tortellini 1/4 cup(s) white wine vinegar 3 tablespoon(s) olive oil , extra-virgin 1 teaspoon(s) sugar 1/2 teaspoon(s) salt 1/4 teaspoon(s) coarsely ground black pepper 1 medium-size red pepper , cut into thin strips 1 medium-size yellow pepper , cut into thin strips 1 medium-size tomato , seeded and diced 1 jar(s) (6-ounce) marinated artichoke hearts , drained and each cut in half 2 bunch(es) (about 3 cups lightly packed) arugula , substitute watercress

Instructions Jump to Ingredients ↑

  1. Prepare tortellini as label directs; drain. In large bowl, mix vinegar, olive oil, sugar, salt, and black pepper. Add red and yellow peppers, tomato, artichokes, and tortellini; toss to coat. Cover and refrigerate if not serving right away. Just before serving, set aside a few whole arugula leaves for garnish. Tear remaining arugula into bite-size pieces; toss with tortellini mixture. Garnish with arugula leaves.


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