This vibrant Tortellini Salad is a perfect summer side dish or light lunch that balances savory cheese pasta with fresh, crunchy vegetables. The combination of sweet red peppers, crisp carrots, and tender marinated artichoke hearts creates a delightful texture contrast. A simple dressing of red wine vinegar, olive oil, and Dijon mustard ties the flavors together with a bright, tangy kick. Fresh basil adds an aromatic finish that elevates the entire dish. It is vegetarian-friendly and can be made ahead of time, allowing the flavors to meld beautifully while chilling. Ideal for picnics, potlucks, or a quick weeknight meal, this salad offers a satisfying and colorful addition to any table without requiring extensive cooking.
Tortellini Salad – Gh_9407
Description
This vibrant Tortellini Salad is a perfect summer side dish or light lunch that balances savory cheese pasta with fresh, crunchy vegetables. The combination of sweet red peppers, crisp carrots, and tender marinated artichoke hearts creates a delightful texture contrast. A simple dressing of red wine vinegar, olive oil, and Dijon mustard ties the flavors together with a bright, tangy kick. Fresh basil adds an aromatic finish that elevates the entire dish. It is vegetarian-friendly and can be made ahead of time, allowing the flavors to meld beautifully while chilling. Ideal for picnics, potlucks, or a quick weeknight meal, this salad offers a satisfying and colorful addition to any table without requiring extensive cooking.Ingredients
Directions
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Cook the cheese tortellini according to package directions; drain well and rinse briefly with cool water to stop cooking.
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While the tortellini cooks, cut the carrot and red pepper into matchstick-thin strips for uniform texture.
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Reserve a few sprigs of fresh basil for garnish and coarsely chop the remaining leaves.
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In a large bowl, whisk together the red wine vinegar, olive oil, prepared mustard, salt, and coarsely ground black pepper until emulsified.
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Add the drained tortellini, julienned carrot, red pepper strips, chopped basil, and drained marinated artichoke hearts to the bowl.
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Toss everything gently but thoroughly to ensure all ingredients are evenly coated with the vinaigrette.
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Garnish the salad with the reserved basil sprigs before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 145.3kcal
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 8.9g45%
- Cholesterol 37.0mg13%
- Sodium 136.4mg6%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.8g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover and refrigerate if not serving immediately. The salad can be made up to a day in advance; the flavors improve as they meld. Bring to room temperature for 15 minutes before serving if desired.
Ingredient Substitutions: If marinated artichoke hearts are unavailable, you can use plain artichoke hearts tossed in a bit of the vinaigrette, or substitute with roasted red peppers for a sweeter profile.
Tip: For extra protein, consider adding chickpeas or white beans to the salad.
