Home Recipes Warm Tortellini and Cherry Tomato Salad

Warm Tortellini and Cherry Tomato Salad

by Erika Nicole Kendall
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

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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