Take Me To The Beach Tortellini Pasta Salad

A salad that loves picnics… the beach, the forest, the playground or a friend’s back yard. It’s quite portable, but of course you can also enjoy it at home. Make sure you drain your artichoke hearts very well so they don’t carry extra liquid into the salad, which will dilute the vibrant flavors of the basil dressing.

Take Me To The Beach Tortellini Pasta Salad

Prep Time 20 minutes
A salad that loves picnics… the beach, the forest, the playground or a friend's back yard. It's quite portable, but of course you can also enjoy it at home. Make sure you drain your artichoke hearts very well so they don't carry extra liquid into the salad, which will dilute the vibrant flavors of the basil dressing.
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Course Main Course, Salad
Servings 4

Ingredients
 

  • 8- ounce package cheese tortellini
  • 1 cup cherry or grape tomatoes
  • 1 can artichokes hearts in water, drained very well
  • 1 jar roasted bell peppers, drained and chopped
  • 1 cup small fresh mozzarella balls, drained
  • 1 small grilled chicken breast cut into cubes, optional

For the dressing:

  • 1 cup fresh basil
  • 1 garlic clove
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil

Instructions
 

  • Boil the tortellini according to package directions. Drain, rinse and place in a medium bowl. Add the tomatoes, artichoke hearts, roasted bell peppers, mozzarella, and chicken if using.
  • In a blender or small food processor, place all of the ingredients for the dressing. Blend until smooth, scraping down the sides if necessary. Taste, and add more salt if necessary.
  • Toss the salad with the dressing and refrigerate until ready to serve.
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