Tortellini Salad with Prunes, Sun-Dried Tomatoes, and Arugula

Tortellini Salad with Prunes, Sun-Dried Tomatoes, and Arugula
This easy dish combines delicious Italian flavors with prunes and arugula for a quick and yet hearty main or side.
Serving Size: 4
Calories: 630
Carbohydrates: 82g
Protein: 18g
Fat: 27g
Fiber: 6g
Sugar: 18g
Ingredients
- 1 lbs cheese tortellini
- ½ cup sun-dried tomatoes in oil, thinly sliced
- ½ cup Sunsweet Prunes, halved
- 1 red onion, thinly sliced
- 1 garlic clove, minced
- 4 tbsp capers
- 5 tbsp balsamic vinegar
- 1 1/2 tbsp maple syrup
- salt and freshly ground pepper
- ¼ cup olive oil
- 2 tbsp pine nuts, toasted
- 3 cups baby arugula
Instructions
Cook the cheese tortellini according to the package directions, drain, cool, and transfer to a large bowl.
Combine cooked tortellini with red onion, garlic, capers, tomatoes and prunes. Set aside.
Mix together the vinegar, 2 tbsp of water, maple syrup, salt and pepper and whisk in the olive oil.
Pour dressing onto tortellini mixture and mix. Gently fold in arugula then transfer to a serving platter. Sprinkle with the toasted pine nuts and serve.
Tip: You could also toss a few fresh basil leaves into the salad and add 2 tbsp olives. Then top with feta cubes or mozzarella slices.
Sunsweet Products Used
Still hungry?
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As we head out of winter and keep our eyes peeled for any signs of spring — birds, blossoms, and bright flavors — we find ourselves craving lightness and freshness in our food. That means we’re very much in the market for a tangy, wholesome salad: It’s the perfect bridge from hearty, cold-weather fare to warmer days ahead.
This crisp and pleasantly bitter salad filled with sweet, chewy Amaz!n Prunes and salty Pecorino cheese is exactly the answer. It’s a colorful bowl of good things tossed with a tart lemon vinaigrette to ensure every forkful is vibrant, which means it’s the ultimate step into spring.


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