Triple Tomato Tortellini Toss

Photo Credit
Lou Eastman
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Course
Preparation Method
Credit
Roxanne Chan, Albany, California

This delicious recipe won first prize in the 2012 Garden Guide Tomato Recipe Contest! Congratulations to Roxanne Chan from Albany, California.

Pasta Mixture:

Ingredients
4 vine-ripe tomatoes, chopped
1 package (9 ounces) three-cheese refrigerated tortellini, cooked according to package instructions, drained
1 can (15 ounces) small white beans, rinsed and drained
1/4 cup snipped dried tomatoes in olive oil, drained, reserving 1 tablespoon oil
1/4 cup minced green onion
1/4 cup snipped basil
4 cups torn arugula

Instructions

Place the pasta mixture ingredients in a large mixing bowl.

Dressing:

Ingredients
3 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 clove garlic, crushed
2 teaspoons Dijon-style mustard
1 plum tomato, chopped
2 tablespoons snipped Italian parsley
1/2 teaspoon freshly ground black pepper

Instructions

Purée the dressing ingredients, adding the reserved 1 tablespoon of oil from the dried tomatoes. Toss the pasta mixture with the dressing to evenly coat.

Garnish:

Ingredients
toasted pine nuts

Instructions

Garnish each serving with toasted pine nuts.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...