Tortellini and Artichoke Salad

Name: Tortellini and Artichoke Salad
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 (9 ounce) package refrigerated 3-cheese tortellini; 1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved; ¼ cup reduced-fat mayonnaise; 3 tablespoons chopped pimento peppers; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 1 tablespoon grated reduced-fat Parmesan cheese; 1 tablespoon Dijon mustard; ½ teaspoon ground black pepper; ¼ teaspoon salt

This recipe came about when I was searching for something to make for dinner one night. I used items already in my cupboard and refrigerator. Refrigerate if not served immediately.

INGRIDIENT

1 (9 ounce) package refrigerated 3-cheese tortellini

1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved

¼ cup reduced-fat mayonnaise

3 tablespoons chopped pimento peppers

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 tablespoon grated reduced-fat Parmesan cheese

1 tablespoon Dijon mustard

½ teaspoon ground black pepper

¼ teaspoon salt

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts.

Step: 2

Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.

NUTRITION FACT

Per Serving: 351 calories; protein 13g; carbohydrates 43.6g; fat 16g; cholesterol 33.3mg; sodium 974.2mg.

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