Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 25 mins
Servings::6
Ingredients
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1 (8 ounce) package dried spinach tortellini
1 (8 ounce) package dried three-cheese tortellini
1 cup grape tomatoes, halved
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives, drained
½ red onion, thinly sliced
¼ cup grated carrots
1 ½ cups oil and vinegar dressing
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top, pasta tender yet firm to the bite, and filling is hot, 10 to 11 minutes. Drain well; allow tortellini to cool.
Toss tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing together in a large bowl.
Cover bowl; refrigerate until chilled, at least 3 hours or overnight.