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Pasta and Artichoke Salad


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  • 1 pound tortellini, cheese-filled, cooked and drained
  • 1/3 cup red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 2 cloves garlic, finely crushed
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon salt, to taste
  • 1/4 teaspoon red pepper flakes
  • 1 can artichoke hearts, drained and diced
  • 1 red bell pepper, diced
  • 1 bunch basil leaves, chopped
  • 1 pint cherry tomatoes, halved



Step 1

In a bowl, whisk together the vinegar, olive oil, garlic, black pepper, salt, and pepper flakes. Cook the tortellini according to directions, drain, and rinse in cold water. When pasta is cool and drained, add to a large mixing bowl. Add the rest of the ingredients, and mix thoroughly. Before serving - chill for 1 hour in the fridge, toss, taste for seasoning, and adjust with salt and pepper.


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