Tortellini Salad

Ingredients:

  • 18 ounces cheese tortellini or vegan tortellini*

  • Italian Dressing

  • 2 cups halved cherry tomatoes

  • 1 14-ounce can artichoke hearts, drained and chopped

  • 1 cup cooked white beans, drained and rinsed

  • ½ cup thinly sliced red onion

  • 5 pepperoncini, stemmed and chopped

  • 2 cups fresh arugula

  • 1 cup fresh basil, torn, plus more for garnish

  • Parmesan or pecorino cheese, optional

  • Red pepper flakes, optional

Instructions:

  • Cook the tortellini according to the package directions until al dente. Drain and let cool.

  • Prepare the dressing.

  • In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, pepperoncini, and the dressing and toss to combine. Add the arugula and basil and toss again. Season to taste, and add Parmesan and red pepper flakes, if desired. Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.