This tortellini salad is full of zingy flavor: a delicious pasta salad for picnics and cookouts! Leftovers last for days, so it’s also an easy lunch idea
Here’s a pasta salad recipe that’s ultra versatile for picnics, barbecues, and an easy lunch idea: this Tortellini Salad! The tang of the artichoke, chewy pillowy pasta, zippy tomatoes, and peppery basil come together into a symphony of flavor! Even better, it stores up to 4 days in the fridge, making it a perfect easy lunch. We’ve made this more times than we can count already: and it’s irresistibly delicious every time.
This tortellini salad recipe is…
Vegetarian. For gluten-free, use gluten-free tortellini. For vegan, use vegan tortellini and skip the Parmesan cheese (add a bit more salt as needed).
Ingredients
- 18 ounces refrigerated cheese tortelloni*
- 2 ½ ounces (2 cups) baby spinach or chopped spinach
- 1 handful fresh basil leaves, roughly chopped (recommended: add another 1 handful chopped fresh dill)
- 14 ounce can (8.5 ounce dry weight) quartered artichokes, roughly chopped
- 1 pint cherry tomatoes, sliced in half
- ¼ cup white wine vinegar***
- 1 tablespoon granulated sugar
- ½ teaspoon each dried dill and garlic powder
- 1 teaspoon kosher salt, plus more to taste
- Fresh ground black pepper
- ¼ cup olive oil
- ¼ cup neutral oil (like organic vegetable or grapeseed**)
- ¾ cup shredded Parmesan cheese
Instructions
- Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes). Drain the pasta and run cool water over it until it’s warm.
- Meanwhile while the pasta cooks, chop the spinach, basil and artichoke hearts, and slice the tomatoes. In a large bowl, whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and fresh ground black pepper. Then whisk in the olive oil and neutral oil.
- Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the Parmesan cheese and stir to combine. Taste and add salt or more cheese to taste. Serve at room temperature or cold. Stores up to 4 days refrigerated (leftovers taste great and work well for lunches!).