Tortellini Vinaigrette Salad

Tortellini Vinaigrette Salad Recipe

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Catherine Haury


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.


★★★★★ 1 vote



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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
garlic cloves, minced
6 oz
artichoke hearts, marinated and drained

How to Make Tortellini Vinaigrette Salad


  • 1Combine 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.
  • 2Bring a large pot of lightly salted water to boil on the stove top.
  • 3In 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.
  • 4Coarsely chop the rehydrated tomatoes.
  • 5Meanwhile, cook the tortellini in the remaining boiling water until about 12 minutes. Drain and rinse under cold water to stop the cooking.
  • 6Trim fat off prosciutto and cut into squares.
  • 7Combine tomatoes, tortellini, prosciutto, garlic and drained artichoke hearts. Add vinaigrette and mix well.
  • 8Let stand 1 hour.
  • 9Cover and refrigerate.

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

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About Tortellini Vinaigrette Salad

Course/Dish: Pasta Salads

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