Tortellini Vinaigrette Salad

★★★★★ 1 Review
catrinka77 avatar
By Catherine Haury
from Sacramento, CA

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.



  •   2 Tbsp
    red wine vinegar
  •   1 clove
    garlic, minced
  •   1/2 tsp
    dijon mustard
  •   3 oz
    olive oil, extra virgin
    salt & pepper, to taste
  •   1 tsp
    dried oregano
  •   1/3 c
    sundried tomatoes, chopped
  •   1 lb
    tortellini, cheese stuffed
  •   1 oz
  •   1
    garlic cloves, minced
  •   6 oz
    artichoke hearts, marinated and drained

How To Make

  • 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.

Categories & Tags for Tortellini Vinaigrette Salad: