Include in Print View:

Tortellini Salad – Gh_9407

Tortellini Salad - Gh_9407 recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 145.3
Dietary: Gluten-free
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
  • 2 package Oz cheese tortellini
  • 1 tablespoons Olive or salad od
Directions
  1. 1
    Cook the cheese tortellini according to package directions; drain well and rinse briefly with cool water to stop cooking.
  2. 2
    While the tortellini cooks, cut the carrot and red pepper into matchstick-thin strips for uniform texture.
  3. 3
    Reserve a few sprigs of fresh basil for garnish and coarsely chop the remaining leaves.
  4. 4
    In a large bowl, whisk together the red wine vinegar, olive oil, prepared mustard, salt, and coarsely ground black pepper until emulsified.
  5. 5
    Add the drained tortellini, julienned carrot, red pepper strips, chopped basil, and drained marinated artichoke hearts to the bowl.
  6. 6
    Toss everything gently but thoroughly to ensure all ingredients are evenly coated with the vinaigrette.
  7. 7
    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.

Keywords: tortellini, salad, pasta salad, cheese tortellini, artichoke hearts, vegetarian, summer salad, cold pasta, basil, red pepper, carrot, vinaigrette, easy lunch, potluck recipe, make ahead
Read it online: https://www.chefs-mate.com/recipe/tortellini-salad-gh_9407/