Description
Cette salade de pâtes aux tortellinis combine fraîcheur et goût avec tomates, mozzarella, olives et une vinaigrette maison.
Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 red onion, thinly sliced
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- 1/2 cup chopped salami or pepperoni
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- 1/4 cup chopped fresh basil
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the tortellinis in a large pot of salted water according to the package instructions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
- Prepare the dressing: in a closed jar, mix olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake vigorously until emulsified.
- Add half of the dressing to the warm tortellinis and gently toss to coat. Let cool for 10 minutes.
- Combine the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil in the bowl with the tortellinis.
- Pour the remaining dressing over the salad and gently mix to combine.
- Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Stir again and adjust seasoning before serving.
- Garnish with fresh basil and extra Parmesan if desired. Serve chilled or at room temperature.
Notes
Avoid adding too much oil; start with half the dressing and adjust after resting. Rinse tortellinis under cold water to stop cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg