Tortellini Salad

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
89
FAT
7%
CHOL
0%
SOD
17%

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Ingredients for 8 servings

1 clove garlic, minced

Freshly ground pepper, to taste

1 tablespoon extra-virgin olive oil

Arugula, for serving (optional) Tomato Vinaigrette

1 14-ounce can artichoke hearts, rinsed and quartered

1 7-ounce jar roasted red peppers, rinsed and chopped

Tortellini Salad

2 tablespoons red-wine vinegar

1/8 teaspoon salt

2 ripe tomatoes, halved and seeded

1 cup sun-dried tomatoes, (not packed in oil)

1 pound fresh or frozen cheese tortellini, preferably whole-wheat

4 scallions, coarsely chopped

1 teaspoon dried oregano

1 ounce prosciutto, trimmed and julienned (optional)

1 cup cherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped

1/2 cup finely chopped fresh basil

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