Make-Ahead Tortellini Salad with Marinated Artichokes and Fe

6 servings


27 minutes

total time


1 small clove garlic

1 small shallot

2 medium lemons

2 tablespoons olive oil

1/2 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 small red or orange bell pepper

1 small head radicchio

1 (12-ounce) jar marinated artichoke hearts

1/2 cup pitted Kalamata olives

1 (20-ounce) package fresh cheese tortellini, or 2 (12-ounce) packages frozen cheese tortellini

4 ounces feta cheese


Step 1

Bring a large pot of salted water to a boil. Meanwhile, prepare the following, adding them to a large bowl as you complete them: Mince 1 small garlic clove, thinly slice 1 small shallot (about 1/4 cup), and squeeze 2 medium lemons until you have 3 tablespoons juice.

Step 2

Add 2 tablespoons olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine.

Step 3

Prepare the following, adding them to the vinaigrette as you complete them: Thinly slice 1 small orange bell pepper, then cut the slices in half. Halve, core, and thinly slice 1 small head radicchio (about 1 1/4 cups). Drain and halve 1 jar marinated artichoke hearts and 1/2 cup pitted Kalamata olives. Stir to combine.

Step 4

Add the cheese tortellini to the boiling water and cook according to package instructions until al dente, 2 to 7 minutes. Drain well and add the warm tortellini to the salad. Crumble 4 ounces feta cheese into the salad (about 1 cup). Toss to combine. Taste and season with more kosher salt and black pepper as needed.


Serving Size

Serves 6


464 cal

Total Fat

21.8 g

Saturated Fat

7.0 g

Unsaturated Fat

0.0 g

Trans Fat



0 mg


827.9 mg

Total Carbohydrate

54.3 g

Dietary Fiber

5.2 g

Total Sugars

4.5 g


17.7 g

6 servings


27 minutes

total time
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