This tortellini pasta salad recipe is the ultimate crowd-pleaser: fresh, hearty, and absolutely bursting with flavour. It comes together in under 20 minutes.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
600gtortellini(I used spinach and ricotta)
250gcherry tomatoeshalved
1small red onionfinely sliced
1small orange pepperdiced
150gdrained pitted Kalamata olives
110gdrained roasted artichokes in oil
1handful rocket(US arugula)
FOR THE LEMON VINAIGRETTE
1heaped tsp Dijon mustard
3Tbspfresh lemon juice
80mlextra-virgin olive oil
2clovesgarlicgrated
¼teaspoonsalt
black pepperto taste
1 to 2tspsugar, honey, or pure maple syrupto taste
Instructions
Cook the tortellini in salted water according to the packet instructions. When done, drain, place in a large salad bowl, and toss in the lemon vinaigrette straight away. Leave to cool down.
600 g tortellini
In the meantime, make the lemon vinaigrette: Whisk together the Dijon mustard, lemon juice, olive oil, garlic, and salt. Season to taste with pepper and sugar.
1 heaped tsp Dijon mustard, 3 Tbsp fresh lemon juice, 80 ml extra-virgin olive oil, 2 cloves garlic, ¼ teaspoon salt, black pepper, 1 to 2 tsp sugar, honey, or pure maple syrup
Prepare the vegetables: halve the tomatoes, slice the onion, deseed and dice the pepper.
250 g cherry tomatoes, 1 small red onion, 1 small orange pepper
Mix the tomatoes, onion, pepper, olives, and artichokes with the tortellini.
150 g drained pitted Kalamata olives, 110 g drained roasted artichokes in oil
Add the rocket and toss again. Add more olive oil and lemon juice if needed. Serve at room temperature.