Meatless Monday: Warm Tortellini and Cherry Tomato Salad

A perfect, quick, healthful meal that you can get on the table in less than 30 minutes.  It makes 6 large servings (1 1/2 cups each = 8 pts).  If you change the regular pasta to whole wheat (which works really well in this recipe) then you can get the points down to 6 per serving.  The original recipe for this came out of the June 2009 issue of Cooking Light.  I tweaked it here and there and this is how it stands now:

Warm Tortellini and Cherry Tomato Salad

  • 18-20 oz packaged fresh cheese tortellini (whole wheat if available)
  • 1 large bunch of asparagus, cleaned, and trimmed into 1-1/2 inch pieces
  • 4 Tablespoons red wine vinegar
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon black pepper
  • 4 cups trimmed baby mixed greens
  • 1 1/2 cups cherry tomatoes, halved (this is particularly good when you get the uber fresh cherry tomatoes from the farmers market – or even better – from your yard)
  • 1/2 cup freshly grated parmesan cheese (freshly grated makes a massive difference from pre-grated)
  • 1/2 cup thinly sliced sweet onion (I strongly prefer Vidalia’s when when they are in season)
  • 3/4 cup thinly sliced fresh basil
  • 1 14 oz can artichoke hearts , drained, and quartered
  • 1 14 oz can hearts of palm, drained, and chopped into small pieces

Cook pasta according to package directions, omitting salt and fat.  Add asparagus to pasta and water during the last 2 minutes of cooking.  Drain.

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk.  Combine everything in a very large, preferably pretty bowl.  Toss well to distribute dressing and vegetables.  The hot pasta will wilt your greens a little bit, in a good way.  Serve with a crusty bread or some sort of fruit based desert.

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About wwfoodie

Foodie trapped in a Weight Watcher's body.
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