This Tortellini Salad is a delightful twist on traditional pasta salads, combining the comfort of warm tortellini with the freshness of spring peas and the salty richness of prosciutto. The dish is brought together by a zesty dressing of white wine vinegar, lemon juice, and Dijon mustard, creating a perfect balance of acidity and creaminess. Fresh basil adds an aromatic lift that brightens every bite. Ideal for weeknight dinners, potlucks, or a light lunch, this recipe is quick to assemble and packed with flavor. The combination of texturesfrom the soft pasta to the crisp greensmakes it a satisfying meal for the whole family. Its a versatile dish that can be enjoyed warm or at room temperature, making it a reliable favorite for any occasion.
Tortellini Salad
Description
This Tortellini Salad is a delightful twist on traditional pasta salads, combining the comfort of warm tortellini with the freshness of spring peas and the salty richness of prosciutto. The dish is brought together by a zesty dressing of white wine vinegar, lemon juice, and Dijon mustard, creating a perfect balance of acidity and creaminess. Fresh basil adds an aromatic lift that brightens every bite. Ideal for weeknight dinners, potlucks, or a light lunch, this recipe is quick to assemble and packed with flavor. The combination of texturesfrom the soft pasta to the crisp greensmakes it a satisfying meal for the whole family. Its a versatile dish that can be enjoyed warm or at room temperature, making it a reliable favorite for any occasion.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente.
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If using frozen peas, add them to the boiling water during the last 2 minutes of cooking the tortellini. Drain everything together in a colander.
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While the pasta cooks, prepare the dressing. In a small bowl, whisk together the white wine vinegar, lemon juice, Dijon mustard, minced garlic, and olive oil until emulsified. Season with salt and pepper to taste.
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Transfer the drained tortellini and peas to a large mixing bowl. Allow them to cool slightly so they don't wilt the fresh herbs immediately, but remain warm enough to absorb the dressing.
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Chop the prosciutto into bite-sized pieces and tear the fresh basil leaves into smaller pieces. If using optional pepperoni, slice it thinly.
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Add the chopped prosciutto, basil, and optional pepperoni to the tortellini and peas.
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Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
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Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately while warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 915.6kcal
- % Daily Value *
- Total Fat 73.9g114%
- Saturated Fat 12.9g65%
- Cholesterol 52.2mg18%
- Sodium 1307.5mg55%
- Total Carbohydrate 23.0g8%
- Dietary Fiber 8.5g34%
- Sugars 7.4g
- Protein 39.1g79%
* 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: This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The tortellini may absorb more dressing over time, so you may want to add a splash of water or extra oil before serving cold leftovers.
Substitutions: You can substitute fresh peas with snow peas or edamame for a different texture. Fresh basil can be replaced with dried basil, though you should use about 1 teaspoon of dried for every tablespoon of fresh.
Variations: For a creamier version, add a dollop of ricotta or mascarpone cheese to the dressing. You can also add cherry tomatoes or cucumbers for extra crunch and freshness.
Tip: To prevent the tortellini from sticking together after draining, toss them lightly with a teaspoon of olive oil before adding the rest of the ingredients.
