Oh, tortellini salad, my unexpected summer romance. It’s like the pasta decided to crash a garden party, bringing its friends basil, cherry tomatoes, and a drizzle of balsamic vinegar. I remember last July, sitting on a sun-drenched patio, when my friend Sarah served her version with a zesty lemon dressing that practically danced on the tongue. Who knew pasta could sing such a fresh tune?
Steps
- Begin by cooking the tortellini. Boil a large pot of salted water and prepare the pasta as per the package instructions until it reaches an al dente texture. Drain it and drizzle with olive oil to prevent sticking, then allow it to cool by spreading it on a large plate or baking sheet.
- While the tortellini is cooling, prepare the Italian dressing using basic ingredients like olive oil, dried herbs, and fresh lemon juice.
- Once the tortellini has cooled, place it in a large bowl along with the chopped artichokes, halved cherry tomatoes, sliced red onion, white beans, and chopped pepperoncini.
- Pour half of the prepared dressing over the salad ingredients and toss them together well. Add the arugula and torn basil, then toss again to combine.
- If desired, sprinkle in some grated Parmesan or pecorino cheese and a pinch of red pepper flakes for added flavor. Toss the salad once more, garnish with additional fresh basil, and adjust seasoning to taste.
- Serve the tortellini salad immediately, or refrigerate for up to four days. If making ahead, wait to add fresh basil until just before serving, and consider adding a drizzle of olive oil before serving if stored for a couple of days.
Ingredients
- 18 ounces fresh cheese tortellini or vegan tortellini
- 2 cups cherry tomatoes, halved
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup cooked white beans, drained and rinsed
- ½ cup red onion, thinly sliced
- 5 pepperoncini, stemmed and chopped
- 2 cups fresh arugula
- 1 cup fresh basil, torn, plus extra for garnish
- Parmesan or pecorino cheese (optional)
- Red pepper flakes (optional)
- Homemade Italian dressing
FAQ
- Can I make this tortellini salad vegan or dairy-free?
- Absolutely! You can use vegan tortellini instead of the traditional cheese-filled kind. Kite Hill offers a delicious vegan option. Just ensure you use fresh pasta from the refrigerated section for the best results.
- How should I serve tortellini salad if prepared in advance?
- If you prepare the salad ahead of time, it’s best to wait to add the fresh basil until just before serving. Additionally, a quick drizzle of olive oil can revive the flavors after storing it in the fridge for a day or two.
- What ingredients are essential for the Italian dressing used in this salad?
- The homemade Italian dressing is simple to make with basic ingredients such as olive oil, dried herbs, and fresh lemon juice. This zesty dressing complements the salad beautifully.
- What can I serve with tortellini salad at a picnic or cookout?
- Tortellini salad pairs well with typical cookout dishes like veggie burgers, grilled vegetables, and fruit salad, making it an excellent side dish for summer gatherings.
- How should I cool the tortellini before assembling the salad?
- After cooking the tortellini, drain it and drizzle with olive oil to prevent sticking. Spread it out on a large plate or baking sheet to cool quickly before mixing it with the other salad ingredients.
Tips
- To prevent the tortellini from sticking together after cooking, toss them with a light drizzle of olive oil and spread them out on a large plate or baking sheet to cool quickly.
- For a dairy-free or vegan alternative, try using Kite Hill vegan tortellini instead of traditional cheese tortellini. Both options work well and are delicious in the salad.
- If preparing the salad in advance, wait to add the fresh basil garnish until just before serving to maintain its vibrant flavor and appearance.
- When storing the salad in the refrigerator, consider adding an extra drizzle of olive oil after a day or two to keep it moist and flavorful.
Equipment
- Large Pot – For boiling the tortellini.
- Baking Sheet or Large Plate – To cool the tortellini quickly after cooking.
- Large Bowl – For assembling and tossing the salad.
- Salad Tongs or Tossing Tools – For mixing the salad ingredients together.
- Citrus Juicer – For extracting fresh lemon juice for the dressing.
