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The 4th of July is next week, and like most other holidays, with that comes an epic meal. The fourth is spent by so many spending time with friends and family grilling, eating and enjoying the company of those we love before watching the fireworks.
If you are looking for a crowd pleasing side dish to bring along to the festivities, look no further. This pasta salad has such a great combination of flavors, and the dressing is so light and fresh it is really a great accompaniment of any main dish. Even better?? It makes the BEST leftovers. I love making enough that there will be lunch the next day or two.
I first tasted this dish at a friend’s bridal shower. Her mom had made some for the meal and I was hooked! I asked for the recipe and was excited to find out it was an adaptation of a Rachel Ray recipe. I have made it a few times myself now and I just love it!
Try it out and you won’t be disappointed!
- 1 package tortellini (fresh or frozen)
- 1/2 pound fresh arugula
- 1 (15-ounce) can baby artichoke hearts in water, drained and chopped
- 1/2 small red onion, thinly sliced
- 1 clove garlic
- 1 lemon, zested
- 2 teaspoons lemon juice, the juice of 1 wedge
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil1/2 teaspoon dried thyme leaves
- Black pepper
- A handful sun-dried tomatoes, chopped
- Bring water to a boil in a large pot and add pasta. Cook according to directions. Drain tortellini, then cool the cooked pasta.
- Combine arugula with artichoke pieces and red onion. Add pasta and sun-dried tomatoes to the salad.
- Chop garlic, then add salt to it and mash it into a paste with the side of your knife. Mix garlic paste, lemon zest, lemon juice and vinegar in a small bowl. Whisk in oil, thyme and pepper. Dress salad and gently toss. Serve or refrigerate.