Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9 oz) pkg refrigerated cheese tortellini | ||
| 6 oz. fresh asparagus spears, trimmed and chopped into 1-1/2 inch pieces (about 2 c.) | ||
| ½ c. Hy-Vee Select extra-virgin olive oil | ||
| ⅓ c. Hy-Vee Select red wine vinegar | ||
| 2 tsp. Hy-Vee granulated sugar | ||
| 2 tsp. Hy-Vee Dijon mustard | ||
| ½ tsp. Hy-Vee dried oregano | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| 2 clove(s) garlic, minced | ||
| 4 oz. Di Lusso ham, cut into julienne strips | ||
| 4 oz. Di Lusso genoa or hard salami, cut into julienne strips | ||
| 1 pt. grape tomatoes, halved | ||
| 1 c. drained canned quartered artichoke hearts | ||
| ½ c. chopped green onions | ||
| ½ c. chopped flat-leaf parsley | ||
| ¼ c. Hy-Vee shredded Parmesan cheese |
Directions
- Cook tortellini according to package directions, adding asparagus during last minute of cooking. Drain, rinse under cold running water and drain again.
- Meanwhile, whisk together olive oil, vinegar, sugar, mustard, oregano, salt, pepper and garlic in a large bowl. Stir in tortellini, asparagus, ham, salami, tomatoes, artichoke hearts, onions and parsley. Cover and chill for at least 4 hours and up to 12. Sprinkle with Parmesan cheese just before serving.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 40mg
- Sodium: 870mg
- Total Carbohydrates: 21g
- Protein: 12g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 10%
Recipe Source:
Hy-Vee Spring Seasons 2013.