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Recipe for Triple Tomato Tortellini Toss | Almanac.com

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Triple Tomato Tortellini Toss

Photo Credit
Lou Eastman
Yield
Makes 4 servings.
Category
Salads
Course
Salads
Preparation Method
No Cook
Credit
Roxanne Chan, Albany, California
Sources
2014 All-Seasons Garden Guide
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This delicious recipe won first prize in the 2012 Garden Guide Tomato Recipe Contest! Congratulations to Roxanne Chan from Albany, California.

Pasta Mixture:

Ingredients
4 vine-ripe tomatoes, chopped
1 package (9 ounces) three-cheese refrigerated tortellini, cooked according to package instructions, drained
1 can (15 ounces) small white beans, rinsed and drained
1/4 cup snipped dried tomatoes in olive oil, drained, reserving 1 tablespoon oil
1/4 cup minced green onion
1/4 cup snipped basil
4 cups torn arugula
Instructions

Place the pasta mixture ingredients in a large mixing bowl.

Dressing:

Ingredients
3 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 clove garlic, crushed
2 teaspoons Dijon-style mustard
1 plum tomato, chopped
2 tablespoons snipped Italian parsley
1/2 teaspoon freshly ground black pepper
Instructions

Purée the dressing ingredients, adding the reserved 1 tablespoon of oil from the dried tomatoes. Toss the pasta mixture with the dressing to evenly coat.

Garnish:

Ingredients
toasted pine nuts
Instructions

Garnish each serving with toasted pine nuts.

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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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