Warm Tortellini Salad

By • February 16, 2011 • 0 Comments

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Author Notes: This is a fun to make and fun to eat dish. It is easy to pull together and makes a lovely presentation. katiebakes

Serves 4-6

  • 1 (22-ounce) package frozen cheese tortellini
  • 4 slices bacon, chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 2 tablespoons balsamic vinegar
  • 1/2 cup chicken broth
  • 1/2 cup shelled edamame
  • 1 (14-ounce) can diced tomatoes, drained very well
  • 1 tablespoon drained capers
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • Spring mix or spinach
  • Freshly grated Parmigiano-Reggiano cheese
  1. Prepare tortellini according to package directions; drain and set aside.
  2. Meanwhile, in a large skillet cook bacon over medium-high heat until crisp, about 6-8 minutes. Remove bacon from skillet and set aside, reserving drippings in skillet (should be about 2 tablespoons).
  3. To hot drippings, add onion and saute 3 minutes or until tender. Stir in garlic and saute 1 minute. Stir in wine and vinegar, and cook 2 minutes, stirring to loosen any particles from bottom of skillet. Stir in broth, edamame, tomatoes, capers, artichokes, and cooked tortellini; cook 2-3 minutes or until thoroughly heated.
  4. Arrange desired amount of lettuce/spinach on a large serving plater (about 2 1/2-ounces). Pour hot tortellini mixture evenly over lettuce, top with crumbled bacon, and garnish with freshly grated Parmigiano-Reggiano cheese. Serve immediately.
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