This vibrant pasta salad is a perfect blend of tangy, savory, and crunchy textures. The star ingredients are oil-packed sun-dried tomatoes and marinated artichoke hearts, which provide a rich, concentrated flavor profile. Toasted cashews add a delightful crunch, while the freshly cooked tortellini serves as the hearty base. The dressing is a simple yet effective emulsion of olive oil, lemon juice, and minced garlic, allowing the natural flavors of the vegetables to shine. It’s an excellent choice for summer potlucks, picnics, or a quick weeknight dinner. The flavors meld beautifully over time, making it even better if prepared a day in advance. Serve chilled or at room temperature for a refreshing, satisfying dish that appeals to both vegetarians and omnivores alike.
Pasta Salad W/Sun-Dried Tomatoes
Description
This vibrant pasta salad is a perfect blend of tangy, savory, and crunchy textures. The star ingredients are oil-packed sun-dried tomatoes and marinated artichoke hearts, which provide a rich, concentrated flavor profile. Toasted cashews add a delightful crunch, while the freshly cooked tortellini serves as the hearty base. The dressing is a simple yet effective emulsion of olive oil, lemon juice, and minced garlic, allowing the natural flavors of the vegetables to shine. It&# 226;ÂÂs an excellent choice for summer potlucks, picnics, or a quick weeknight dinner. The flavors meld beautifully over time, making it even better if prepared a day in advance. Serve chilled or at room temperature for a refreshing, satisfying dish that appeals to both vegetarians and omnivores alike.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
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In a large mixing bowl, whisk together the reserved oil from the sun-dried tomatoes, olive oil, lemon juice, and minced garlic to create the dressing.
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Add the chopped sun-dried tomatoes, drained artichoke hearts, and toasted cashews to the bowl with the dressing. Toss gently to coat.
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Add the cooled tortellini to the bowl and toss thoroughly until the pasta is evenly coated with the dressing and mixed with the vegetables and nuts.
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Season the salad with salt and freshly ground black pepper to taste. Toss again to distribute the seasoning.
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Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 326.9kcal
- % Daily Value *
- Total Fat 20.6g32%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 129.7mg6%
- Total Carbohydrate 33.0g11%
- Dietary Fiber 9.4g38%
- Sugars 1.6g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This salad can be prepared up to 1 day in advance. Store it covered in the refrigerator.
For best flavor, bring the salad to room temperature for about 15-20 minutes before serving if taken directly from the fridge.
If using dry sun-dried tomatoes, rehydrate them in warm water for 10 minutes before chopping and draining.
Ensure the cashews are lightly toasted to maximize their crunch and nutty flavor. Toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant.
