Tuesday, August 26, 2014

Tortellini & Tomato Salad

Back again with another super quick meal -- perfect for these dog days of summer!  This tortellini salad is a perennial favorite, but I think I've finally tweaked it to perfection this year... 

Tortellini & Tomato Salad
{adapted from Southern Living}\

- three 9 oz packages of fresh tortellini {I like the three cheese or spinach and cheese Buitoni tortellini}
- 2 pints cherry tomatoes, halved {I like to mix red and yellow}
- 1.5 cups fresh or frozen corn {if frozen, dethaw in the microwave}
- 3/4ths cup chopped basil 
- 3 cups fresh veggies {I used spinach this time, but chopped squash or zucchini or bell pepper or a combo is great, too!}
- 1/2 cup EVOO
- 1/2 cup finely grated Parmesan
- juice of one large lemon {Meyer, if you can find one}
- 3 garlic cloves, minced
- 1 tsp Worcestershire sauce 
- salt and pepper to taste

Cook tortellini according to package directions.  Drain and allow to cool, then mix with tomatoes, basil, corn, and spinach {/veggies}.  

Whisk together EVOO, Parmesan, lemon juice, garlic, and Worcestershire sauce.  Pour over the tortellini mixture and toss to coat.  Chill for several hours before serving. 

Makes... um, a lot?  Enough for 6-10 servings depending on whether you're serving it alone.  We like it with a big green or fruit salad.   It would be a fabulous pick to bring a family welcoming a new baby! 


  1. Love anything related to tortellini and this looks great! I'm sure it'd be a great addition to an end of summer cookout etc.

  2. This summer meal NEVER gets old!!

  3. Making your tortellini salad & another salad today to take to a friend on bedrest! Thought I'd share my other salad recipe because it's one of my faves! I copied it from something I was served at a friend's house so please excuse the lack of exact measurements, I figured you cook enough to be able to eyeball it :).
    Quinoa Salad with Arugula & Cranberries
    -measure out one cup dried quinoa and 1 1/4 cup water, cook accordingly (I read a great tip on another blog that the best ratio for perfectly cooked quinoa is actually 1:1.25 (quinoa:water) as opposed to the 1:2 ratio they give you on the package)
    -allow quinoa to cool
    -add a few handfuls of dried cranberries
    -toss with good EVOO, lemon juice, salt & pepper
    -add some crumbled feta
    -refrigerate for a bit then before serving add a good amount of arugula plus more EVOO, S&P if needed


happy little comments!