Ah, tortellini salad. The mere thought of it transports me to summer picnics—where the sun beams down just right and a gentle breeze whispers through the trees.
This salad, with its sun-dried tomatoes and artichokes, is like capturing that perfect moment in a bowl. It’s fresh, zesty, and just the right amount of tangy.
I once tried to recreate it after a concert, still humming the tunes while tossing the ingredients.
Steps
- Boil water in a large pot with plenty of salt, then cook the tortellini following the package instructions. Once cooked, drain the tortellini in a strainer and rinse with cold water to cool them.
- Combine olive oil, red wine vinegar or balsamic vinegar, Dijon mustard, minced garlic, black pepper, sea salt, and Italian seasoning in a small bowl. Whisk these ingredients together until they are well blended.
- Place the cooked tortellini in a large mixing bowl along with the chopped artichoke hearts, sun-dried tomatoes, baby arugula, toasted pine nuts, and grated Parmesan cheese. Pour the vinaigrette over the salad and toss everything together until it is evenly mixed.
- Serve the salad immediately, adding extra Parmesan cheese if desired. Alternatively, store it in a sealed container in the refrigerator for up to three days.
Ingredients
- 1 (20-ounce) package fresh tortellini
- 1 (15-ounce) jar artichoke hearts, drained and roughly chopped
- 1 (6-ounce) jar sun-dried tomatoes, drained and roughly chopped
- 5 ounces fresh baby arugula
- 1/2 cup pine nuts, toasted
- Generous amount of freshly grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, peeled and minced
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon Italian seasoning
FAQ
- Can I serve this tortellini pasta salad warm?
- Yes, this dish can be served warm. Simply cook and drain the tortellini, mix it with the other ingredients, and serve immediately as a hot pasta dish.
- What can I use as a substitute for tortellini?
- If tortellini isn’t available or preferred, you can substitute with any traditional pasta shapes like penne or bow-tie pasta for a similar delicious outcome.
- How can I make this salad gluten-free?
- To make the salad gluten-free, simply use gluten-free tortellini. Ensure that all other ingredients you use are certified gluten-free as well.
- Is it possible to make this recipe vegan?
- Yes, you can make this recipe vegan by using vegan tortellini or ravioli. Replace the Parmesan cheese with vegan cheese or add nutritional yeast for a cheesy flavor.
- What other ingredients can I add to enhance the flavors?
- You can enhance the flavors by adding roasted red peppers, olives, or capers for extra briny notes. Additionally, if fresh tomatoes are in season, you can substitute them for the sun-dried tomatoes.
Tips
- Toast the Pine Nuts: Briefly toast the pine nuts before adding them to the salad to enhance their flavor and add a delightful crunch to your dish.
- Customize the Greens: While arugula is suggested, feel free to substitute with your favorite greens such as baby spinach or kale to suit your taste preferences.
- Experiment with Cheese: Try using different types of cheese like baby mozzarella balls or burrata instead of Parmesan for a unique twist on the flavor profile.
- Serve Warm or Cold: This salad is versatile and can be served either warm or chilled, depending on your preference or the season.
Equipment
- Dried Tomatoes and Artichokes that you might not normally have at home and may need to purchase:
- Large Stockpot – for cooking the tortellini.
- Strainer/Colander – for draining the cooked tortellini.
- Mason Jar or Small Bowl with Lid – for shaking or whisking the vinaigrette ingredients.
- Large Mixing Bowl – for mixing the tortellini salad ingredients together.
