with Arugula, Tomato & Lemon Dressing
Ever wonder, “Why have an average-sized bite of cheesy stuffed pasta?” You’re asking the right questions, friend. That’s why our chefs created this 15-minute lunch featuring tortelloni (the jumbo brother of tortellini), tossed with a delightful array of fresh flavors and textures: creamy beans, juicy tomato, crunchy carrot, and peppery arugula dressed in a bright, lemony Italian vinaigrette. This pasta salad is perfect at room temperature, making it an ideal office lunch that’s great for potlucks and picnics, too. Thanks to tortelloni, you can go big and stay home!
Allergens
Utensils
Tags
Tortelloni
9 ounce
Tomato
1 unit
Carrots
3 ounce
Cannellini Beans
1 unit
Arugula
2 ounce
Italian Seasoning
1 tablespoon
Lemon
1 unit
Olive Oil
1 tablespoon
Sugar
0.5 teaspoon
Salt
• Bring a large pot of salted water to a boil. Wash and dry produce.
• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Drain and rinse under cold water and transfer to a plate to cool.
• While tortelloni cooks, quarter lemon. Drain and rinse beans. Trim, peel, and halve carrot lengthwise; slice into ¼-inch-thick half-moons. Dice tomato into ½-inch pieces.
• In a large bowl, whisk together half the Italian Seasoning, 1 TBSP olive oil, ½ tsp sugar, 1 tsp salt, and juice from half the lemon (for 4 servings, use all the Italian Seasoning, 2 TBSP olive oil, 1 tsp sugar, 2 tsp salt, and juice from whole lemon). Whisk until sugar is dissolved.
• Add arugula, drained tortelloni, beans, carrot, and tomato to bowl with dressing. Toss until thoroughly coated.
• Divide tortelloni salad between shallow bowls and serve with any remaining lemon wedges on the side.
680
kcal
Calories
21
g
Fat
7
g
Saturated Fat
104
g
Carbohydrate
9
g
Sugar
14
g
Dietary Fiber
25
g
Protein
85
mg
Cholesterol
2070
mg
Sodium
