Tortellini Salad
Try either of these salads as a main course or an antipasto. It would also be good over a bed of greens.
Tortellini Salad
FMM: We made this salad without the ham and served it on the side with a ham roast. It was very good. We make this a couple of times each summer as a change from regular macaroni salad.
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
1 large garlic clove, minced
1 teaspoon sugar
1/2 teaspoon dried crushed red pepper
1 9-ounce package fresh cheese tortellini, fresh cooked
1 1/2 cups diced ham [optional]
1 red bell pepper, diced
1 3.75-ounce jar marinated mushrooms, drained
1 3.75-ounce jar marinated artichokes, drained
4 green onions, chopped
Kalamata or black olives, for garnish
Grated Parmesan cheese, for serving
Combine first 6 ingredients in large bowl and whisk to blend. Rinse tortellini under cold water to cool; drain. Add tortellini, ham, bell pepper, mushrooms and green onions to vinaigrette; toss to coat. Season salad to taste with salt and pepper. Cover and chill at least 30 minutes. (Can be prepared 3 hours ahead; mix occasionally. Let stand at room temperature 30 minutes before serving.)
Arrange salad on large platter. Garnish with olives, if desired. Serve, passing Parmesan cheese separately.
Serves 4
Tuscan Tortellini Salad with Spinach and Sun-Dried Tomatoes
from https://www.thekitchn.com/
With plump and chewy cheese tortellini as its base, you already know this pasta salad is gonna be a hit. Toss sweet and chewy sun-dried tomatoes, fresh baby spinach, and a whole lot of shaved Parmesan into the mix, and this is sure to become a new family favorite.
1 small garlic clove
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
2 (9-ounce) packages fresh cheese tortellini, or 1 (16 to 19-ounce) bag frozen cheese tortellini
1 (7-ounce) jar sun-dried tomatoes packed in oil
3 ounces baby spinach (about 3 packed cups)
2 ounces shaved Parmesan cheese (about 2/3 cup)
Bring a large pot of salted water to a boil. Meanwhile, grate or mince 1 small garlic clove. Place in a large bowl, add the 3 tablespoons oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper, and whisk to combine. Drain the 7-ounce jar of sun-dried tomatoes, coarsely chop, and add to the dressing.
Boil the tortellini according to package instructions. Drain and run briefly under cool water to cool the tortellini. Drain well again.
Transfer to the bowl of dressing and toss to combine. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Meanwhile, thinly shave the 2 ounces Parmesan cheese with a vegetable peeler (about 2/3 cup).
Stir the 3 ounces baby spinach into the pasta salad until it starts to wilt. Gently fold in the shaved Parmesan. Taste and season with more salt and pepper as needed.
Make ahead: The pasta salad can be made a day ahead without the spinach and Parmesan and refrigerated overnight. Stir in the spinach and let the salad sit at room temperature for 30 minutes before serving, then fold in the Parmesan.
Storage: Leftovers can be stored airtight container in the refrigerator for up to 3 days.
Serves 6 to 8 as a side
