Imagine a dish that transports you to the sun-drenched coastlines of Italy with just one bite - our Tortellini Salad with Sun-Dried Tomatoes is that culinary magic! This vibrant, no-fuss recipe transforms simple ingredients into a flavor-packed masterpiece that's guaranteed to become your new summer obsession. Whether you're hosting a backyard barbecue or craving a quick, gourmet lunch, this salad promises to elevate your meal from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package tortellini
- 1/2 cup sun dried tomatoes, chopped
- 1/4 cup olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Add the tortellini to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente and floating at the surface.
- While the tortellini is cooking, prepare a large mixing bowl. Chop the sun-dried tomatoes into small, bite-sized pieces and slice the olives.
- Drain the cooked tortellini in a colander and immediately rinse with cold water to stop the cooking process and cool the pasta quickly.
- In the mixing bowl, combine the cooled tortellini, chopped sun-dried tomatoes, sliced olives, and crumbled feta cheese.
- In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper to create the dressing.
- Pour the dressing over the tortellini mixture and gently toss to ensure all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 15-20 minutes to allow flavors to meld together before serving.
- Before serving, give the salad a final gentle stir and adjust seasoning if needed. Serve chilled or at room temperature.
Tips
- • For maximum flavor, use high-quality, store-bought fresh tortellini or homemade if you're feeling adventurous. • Make sure to rinse the tortellini with cold water immediately after cooking to prevent overcooking and maintain a perfect al dente texture. • Let the salad marinate in the refrigerator for at least 20 minutes to allow the flavors to fully develop and meld together. • For added freshness, consider garnishing with fresh basil leaves or chopped parsley before serving. • This salad can be prepared a day in advance, making it perfect for meal prep or entertaining. • Use extra virgin olive oil and a good quality red wine vinegar to enhance the overall taste profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 45mg
