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Tortellini Salad

Tortellini Salad recipe image
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.
Cooking Method: ,
Cuisine:
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Difficulty: Intermediate
Servings: 4
Calories: 915.6
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
  • 2 pounds Tortellini
  • 1/2 pound Prosciutto, thinly sliced
  • 1 pound Peas (fresh or frozen)
  • 1 bunch Fresh basil
  • 1/4 cup White wine vinegar
  • 1/4 cup Lemon juice
  • 1 tablespoon Dijon mustard
  • 3 cloves Garlic
  • 1 cup Olive oil
  • 1 package Pepperoni (optional), sliced
Directions
  1. 1
    Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Chop the prosciutto into bite-sized pieces and tear the fresh basil leaves into smaller pieces. If using optional pepperoni, slice it thinly.
  6. 6
    Add the chopped prosciutto, basil, and optional pepperoni to the tortellini and peas.
  7. 7
    Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
  8. 8
    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.

Keywords: italian, pasta salad, tortellini, prosciutto, peas, basil, vinaigrette, lemon, dijon, garlic, olive oil, white wine vinegar, pepperoni, easy dinner, potluck, fresh herbs, summer salad, comfort food, vegetarian option, quick meal
Read it online: https://www.chefs-mate.com/recipe/tortellini-salad/