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Summer Tortellini Salad Recipe

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3.8 from 14 reviews

A vibrant and refreshing Summer Tortellini Salad that combines tender cheese tortellini with fresh cherry tomatoes, red bell pepper, mozzarella balls, artichoke hearts, and fresh basil, all tossed in a flavorful homemade balsamic dressing. Perfect for a quick, light meal or a make-ahead picnic dish.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Dressing

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 2 tablespoons freshly grated Parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Salad

  • 300 g (10.5 oz) cheese tortellini
  • 125 g (1 cup) cherry tomatoes, halved
  • 1 medium red bell pepper, chopped
  • 150 g (1 cup) mozzarella balls
  • 1 small shallot, finely diced
  • 75 g (1/2 cup) artichoke hearts, chopped
  • 6-8 fresh basil leaves, roughly shredded

Instructions

  1. Cook Tortellini: Bring a pot of water to a boil and cook the cheese tortellini al dente according to the package instructions, about 8-10 minutes. Drain the tortellini and rinse them under cold running water to stop the cooking process and cool them completely.
  2. Prepare Dressing: While the tortellini cooks, combine the extra virgin olive oil, balsamic vinegar, dried basil, dried oregano, minced garlic, freshly grated Parmesan, salt, and freshly ground black pepper in a small bowl or jar. Whisk or shake well to emulsify and blend the flavors.
  3. Assemble Salad: Transfer the cooled tortellini to a large mixing bowl. Add the halved cherry tomatoes, chopped red bell pepper, mozzarella balls, finely diced shallot, chopped artichoke hearts, and shredded fresh basil leaves.
  4. Toss Salad: Pour the prepared dressing over the salad ingredients and gently toss everything together until well coated and evenly combined.
  5. Serve or Store: Serve immediately for the freshest taste, or refrigerate the salad in an airtight container for up to 3 days to enjoy later.

Notes

  • For best results, rinse tortellini under cold water to prevent them from sticking and to cool them for the salad.
  • You can substitute fresh herbs for dried in the dressing for a brighter flavor.
  • Refrigerate leftover salad in an airtight container and consume within 3 days.
  • Add a splash of lemon juice for an extra tangy twist if desired.
  • Use fresh mozzarella balls like bocconcini for authentic texture and taste.

Find it online: https://cheftinaskitchen.com/summer-tortellini-salad-recipe/