Ingredients
20ozfresh tortellini,(1 pkg)
15ozartichoke hearts,(1 jar), drained and roughly chopped
6ozsun-dried tomatoes,(1 jar), drained and roughly chopped
5ozfresh baby arugula
½cuppine nuts,toasted
parmesan cheese,freshly-grated
¼cupolive oil
2tbspred wine vinegar,or balsamic vinegar
1tspdijon mustard
1clovegarlic,peeled and minced or pressed
½tspblack pepper,freshly-cracked
½tspfine sea salt
½tspItalian Seasoning
Preparation
Cook the tortellini according to package directions in a large stockpot of generously-salted boiling water. Drain the tortellini in a strainer, then rinse with cold water until the pasta has cooled.
Whisk all vinaigrette ingredients together in a small bowl (or shake together in a mason jar) until combined.
In a large mixing bowl, add the tortellini ingredients and vinaigrette. Toss until evenly combined.
Serve immediately, garnished with extra Parmesan cheese. Or transfer to a food storage container and refrigerate for up to 3 days.
