Warm tortellini and cherry tomato salad comes together in no time. The ideal meal for your busiest days. Easy to meal prep ahead of time too!
Ugh I am in slow motion today. Last night we went to the Katy Perry concert, which was great fun despite us being the oldest people there that were not accompanied by a small child.
The upside was that there were no lines for beer since we were the only ones old enough to drink!
Today, however, I’m in a bit of a cloud. This means I am in need of an easy meal.
Very, very easy.
I left all my energy on the dance floor (dance aisle?) yesterday, and today I plan to do my work as quickly as possible, then hit the couch for the rest of the day.
Warm Tortellini Salad
Enter easy tortellini salad. I love you pasta salad. Thank you for being so easy to make so I am not tempted to eat fast food today.
Also, thank you Katy Perry for a super fun Tuesday night. That was awesome.
Moral of the story: You’re never too old for a mid-week dance party!
This pasta salad is awesome served warm, but it also makes a great lunch option that you can easily meal prep ahead of time.
Cook the pasta and asparagus as directed then cool and store in an airtight container.
Mix the dressing ingredients together and store in a separate airtight container.
When it’s time to pack your lunch just pour the dressing in the bottom of the container, top with pasta and asparagus, then add a layer of cherry tomatoes (you don’t even need to cut them) and sliced red onions, and finish with a big handful of arugula.
When lunch time rolls around, give that container a good shake to mix everything together and enjoy! It’s the lazy, tired, hungover meal recipe that just keeps giving.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
**This post was updated in 2019**
Warm Tortellini Salad with Tomatoes and Asparagus
- 20 ounces fresh cheese tortellini
- 1 1/2 cups asparagus sliced into 1 inch pieces
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon black pepper
- 4 cups arugula
- 1 1/2 cups cherry tomatoes halved
- 3/4 cup Parmesan cheese grated
- 1/2 cup red onion thinly sliced
- 1/3 cup fresh basil finely chopped
Cook pasta according to package directions. Add asparagus to pasta during last 2 minutes of cook time. Drain.
While pasta cooks, whisk together vinegars, oil, and pepper in a large bowl. Add pasta mixture, arugula, and remaining ingredients; toss to coat.