Ingredient

• 18 ounces cheese tortellini or vegan tortellini*
• Italian Dressing
• 2 cups halved cherry tomatoes
• 1 14-ounce can artichoke hearts, drained and chopped
• 1 cup cooked white beans, drained and rinsed
• ½ cup thinly sliced red onion
• 5 pepperoncini, stemmed and chopped
• 2 cups fresh arugula
• 1 cup fresh basil, torn, plus more for garnish
• Parmesan or pecorino cheese, optional
• Red pepper flakes, optional

Direction

• Cook the tortellini according to the package directions until al dente. Drain and let cool.
• Prepare the dressing according to the instructions in this recipe.
• In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, and pepperoncini. Add half the dressing and toss to combine. Add the arugula and basil and toss again. Season to taste and add Parmesan, red pepper flakes, and more dressing, if desired. Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.
• Notes
• *Look for fresh tortellini in the refrigerated section of your grocery store.