- 4 cups arugula
- 1 package (12 oz) cheese tortellini
- 1 bunch asparagus
- 1 cup cherry tomatoes
- 1 can artichoke hearts
- ¼ cup grated Parmesan cheese
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
In a glass baking dish, lay out the asparagus and cover with 2 tablespoons of olive oil, ½ teaspoon salt and pepper, and lemon juice. Bake at 350F for about 20 minutes, until asparagus is easily pierced. Remove from oven and allow to cool. Slice into half inch pieces.
While asparagus is cooking, cook tortellini according to the drain on the package. Drain and allow to cool to room temperature.
Slice tomatoes in half and drain artichokes. In a large bowl, combine tomatoes, artichokes, tortellini, asparagus, arugula, and Parmesan cheese. In a small bowl (or salad dressing jar) combine, vinegars and the remaining olive oil and salt and pepper. Serve salad with dressing.
Roasted red peppers are tasty addition.
Substitute regular corkscrew pasta for the tortellini and leave off the Parmesan cheese for a vegan version.