Triple Tomato Tortellini Toss

This delicious recipe won first prize in the 2012 Garden Guide Tomato Recipe Contest! Congratulations to Roxanne Chan from Albany, California.

Photo Credit: 

Lou Eastman

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.

Yield: 

Makes 4 servings.

Preparation Method

Credit: 

Roxanne Chan, Albany, California

Leave a Comment