Tortellini Salad with Toasted Garlic Vinaigrette
Prep Time25 mins
Cook Time10 mins
Refrigerate1 hr
Total Time35 mins
Author: Terri @ that's some good cookin'
For the Dressing:
- 1/2 cup + 2 tablespoons white balsamic or rice vinegar
- 1/3 cup extra virgin olive oil
- 2 tablespoons mayonnaise
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/8-1/4 teaspoon red pepper flakes, depending on personal heat preference
- 3 cloves garlic, chopped
- 1 tablespoon extra virgin olive oil
For the Salad:
- 1 1/2 pounds 700 grams fresh, refrigerated 7 cheese tortellini (it is not necessary to have a 7 cheese tortellini; use any multi-cheese tortellini you have available.)
- 8 ounces (weight) grape or cherry tomatoes, sliced in half lengthwise
- 1 small onion, small diced (about 1 1/2 cups)
- 12 ounces (weight) diced marinated artichoke hearts, any tough leaves removed before dicing (I used the Costco Kirkland brand, about 1/3 of a 33 ounce jar))
- 1 cup sliced kalamata olives
- 2 tablespoons finely chopped peperoncini
- 2 tablespoons finely chopped fresh basil, optional
For the Dressing:
In a medium bowl, whisk together the white balsamic vinegar, 1/3 cup extra virgin olive oil, mayonnaise, Italian seasoning, salt, and red pepper flakes until well blended.
To toast garlic: heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped garlic and cook, stirring constantly until garlic is golden brown. Do not over-cook because garlic will become bitter. Add the garlic to the dressing ingredients and whisk well. Set aside.
For the Salad:
Cook tortellini according to package directions. Drain, then rinse under cool water until tortellini has cooled. Drain well.
In a large bowl, lightly toss together the tortellini, tomatoes, onion, artichoke hearts, olives, peperoncini and basil (if using).
Pour dressing over salad and mix lightly to distribute evenly. Cover and refrigerate for at least one hour. Can be made up to 24 hours ahead of time. Just before serving, mix lightly again.
