Tortellini Vinaigrette Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Tortellini Vinaigrette Salad

Catherine Haury

By
@catrinka77

A tasty salad that we enjoy at picnics and BBQs. This was the result after experimenting with some of our favorite ingredients. It can be prepared a day ahead.


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

ITALIAN VINAIGRETTE

2 Tbsp
red wine vinegar
1 clove
garlic, minced
1/2 tsp
dijon mustard
3 oz
olive oil, extra virgin
salt & pepper, to taste

TORTELLINI SALAD

1 tsp
dried oregano
1/3 c
sundried tomatoes, chopped
1 lb
tortellini, cheese stuffed
1 oz
prosciutto
1
garlic cloves, minced
6 oz
artichoke hearts, marinated and drained

Directions Step-By-Step

1
Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper to taste. Refrigerate until ready to use.
2
Bring a large pot of lightly salted water to boil on the stove top.
3
In a small bowl, pour enough of the boiling water over the sun-dried tomatoes to cover. Let stand for 30 minutes to rehydrate, then drain.
4
Coarsely chop the rehydrated tomatoes.
5
Meanwhile, cook the tortellini in the remaining boiling water until about 12 minutes. Drain and rinse under cold water to stop the cooking.
6
Trim fat off prosciutto and cut into squares.
7
Combine tomatoes, tortellini, prosciutto, garlic and drained artichoke hearts. Add vinaigrette and mix well.
8
Let stand 1 hour.
9
Cover and refrigerate.

Note: This can be served room temperature or chilled. We have even eaten it warmed for dinner.

About this Recipe

Course/Dish: Pasta Salads