Tortellini Salad
The ultimate comfort food, this Tortellini Salad is a delicious mix of flavors and textures. It's easy to prepare and perfect for any occasion. Packed with cheese tortellini, sun dried tomatoes, and fresh greens, you won't be able to resist making it tonight!
Equipment
- Blender
- Food Processor
- Large Pot
- Chef's Knife
- Baking Sheet
Ingredients
- 1 pound cheese tortellini cooked
- 1 jar sun dried tomatoes drained and chopped
- 3 cups baby kale coarsely chopped
- 1/4 cup crumbled cotija cheese (or feta!)
- 3 tablespoons roasted and salted pepitas
- 2 tablespoons fresh cilantro
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 1/4 cup fresh cilantro
- 2 cloves garlic minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch crushed red pepper flakes
- 1/3 cup extra virgin olive oil
Instructions
- Boil the cheese tortellini according to the package instructions. Once drained, toss the tortellini with the sun dried tomatoes and kale. Drizzle on a few tablespoons of the vinaigrette and toss.
- Add in the cheese and pepitas. Drizzle more dressing if desired. Toss in some fresh cilantro. Taste and season with more salt and pepper if needed. Serve.
- This is amazing served warm or cold. I prefer it cold and it's even better after it sits for a few hours!
- In a blender or food processor, combine the lime juice, honey, garlic, cilantro, salt, pepper, pepper flakes, and olive oil. Blend until combined and smooth (some pieces of cilantro may remain).
- Leftovers stay great in the fridge for a few days! Store it in a sealed container.
Notes
- Storage: Store leftovers in a sealed container in the fridge. It stays fresh for a few days.
- Freezing: It's best enjoyed fresh, but you can freeze if necessary. Just remember it may change texture slightly.
- Pairing: This salad pairs beautifully with grilled chicken or a crusty loaf of bread.
- Variations: Feel free to swap out kale for your favorite greens or try different cheeses.