Serves: 4
Source: How to Eat
http://howtoeat.ca/how-to-quickie-meal-tortellini-salad-with-mushrooms-arugula-and-lemon-dijon-vinaigrette/
Ingredients:
- 350 g cheese tortellini
- 16 oz sliced cremini mushrooms
- 1 Tbsp olive oil
- 1/2 tsp salt and pepper
- 1 Tbsp fresh thyme
- 5 oz arugula
- 1/3 – 1/2 cup shredded parmesan (Parmesan petals are nice in this recipe)
Lemon Dijon Vinaigrette
- 1 Tbsp dijon mustard
- 1 lemon (zested and juiced)
- 1/4 cup olive oil
- salt and pepper (to taste)
Instructions:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss mushrooms with olive oil, salt, and fresh thyme and place evenly on baking sheet. Roast for 15 minutes until tender and set aside.
- Cook tortellini according to package direction. Drain and rinse with cold water. Place in a large bowl with mushrooms, arugula, and parmesan cheese. Toss to combine. Add dressing and toss again to evenly coat.
Lemon Dijon Vinaigrette
- Whisk together all ingredients in a small bowl.
This salad stands great on it’s own as a vegetarian main and is also a delicious side for bbq chicken or fish. You can substitute any other tortellini you like – pesto or spinach filled would be fantastic. This pasta salad holds up well and is still tasty the next day.