Pasta Recipes / Spinach & Ricotta Tortelloni Salad with Cherry Tomatoes, Arugula & Pine Nuts
Spinach & Ricotta Tortelloni Salad with Cherry Tomatoes, Arugula & Pine Nuts

Spinach & Ricotta Tortelloni Salad with Cherry Tomatoes, Arugula & Pine Nuts

This tortelloni salad tossed with cherry tomatoes, arugula and pine nuts is perfect for entertaining.
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Ready In 18 mins
Preparation 10 mins
Serves 8 people

Ingredients

  • 1/4 cup good quality extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 cup shredded fresh basil leaves
  • 1/4 cup finely chopped shallot
  • 1 clove large clove garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups cherry tomatoes
  • 1 package BUITONI Refrigerated Spinach & Ricotta Tortelloni (20 oz.)
  • 2 cups baby arugula, kale or spinach leaves
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup pine nuts

Directions:

WHISK oil, lemon juice, basil, shallot, garlic, salt and pepper in large bowl. Add tomatoes; toss to coat.

PREPARE pasta according to package directions; drain then add to bowl with tomato mixture. Toss gently to coat. Cover loosely with plastic wrap; refrigerate for 30 minutes or until at room temperature.

ADD arugula, cheese and pine nuts to bowl with pasta; toss to coat.

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