Description
For the Salad:
8 oz cheese tortellini
½ cup ricotta cheese
¼ cup dried cranberries, chopped
1 cup baby spinach, chopped
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup toasted pine nuts (optional)
For the Lemon Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper, to taste
Directions:
Cook the tortellini according to package instructions. Drain and set aside to cool.
In a large bowl, combine the ricotta cheese, cranberries, spinach, cherry tomatoes, and red onion.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
Add the cooked tortellini to the salad and toss gently to combine.
Drizzle the lemon vinaigrette over the pasta salad and toss again until everything is coated.
Garnish with toasted pine nuts, if desired, and serve chilled.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the 8 oz of cheese tortellini and cook according to the package directions, typically 3-5 minutes, until al dente. Drain immediately and rinse under cool water to stop the cooking process. Let it cool completely.
2. Prepare the Salad Base: While the pasta cools, chop the baby spinach, halve the cherry tomatoes, thinly slice the red onion, and chop the dried cranberries. In a large mixing bowl, combine the cooled tortellini, ½ cup ricotta cheese, the chopped cranberries, spinach, tomatoes, and red onion.
3. Make the Vinaigrette: In a small bowl or jar, vigorously whisk together 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Season generously with salt and black pepper to taste. Whisk until the dressing is emulsified and smooth.
4. Combine and Serve: Pour the lemon vinaigrette over the pasta salad mixture. Gently toss everything together until the tortellini and vegetables are evenly coated. If using, sprinkle ¼ cup toasted pine nuts over the top for garnish. For best results, chill for 30 minutes before serving.
Serving Suggestions
This vibrant tortellini salad is incredibly versatile. Serve it as a light main course for lunch, or as a substantial side dish at a summer barbecue or potluck. It pairs beautifully with grilled chicken, fish, or shrimp. For a complete picnic spread, accompany it with crusty bread, a charcuterie board, and fresh fruit.
How-to Summary
Cook and cool cheese tortellini. Mix it with ricotta, cranberries, spinach, tomatoes, and red onion. Whisk lemon juice, olive oil, Dijon, honey, salt, and pepper for the dressing. Toss salad with dressing, garnish with pine nuts, and serve chilled.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to a day in advance. Store the dressing separately and toss just before serving to prevent the spinach from wilting and the pasta from absorbing all the dressing.
What can I use instead of pine nuts? Toasted slivered almonds, walnuts, or sunflower seeds make excellent, budget-friendly substitutes for pine nuts.
Is there a substitute for ricotta cheese? Fresh goat cheese (chèvre) or small mozzarella balls (ciliegine) would work wonderfully. For a dairy-free version, try a creamy vegan cheese alternative.
Can I use a different type of pasta? Absolutely. Cheese ravioli, farfalle (bow-tie pasta), or rotini would all be delicious. Adjust cooking times according to the package.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the spinach will soften, but the flavors will continue to meld.
Common Mistakes to Avoid
- Adding hot pasta to the salad: This will wilt the spinach and melt the ricotta. Ensure the tortellini is completely cool.
- Over-dressing the salad: Start with half the vinaigrette, toss, and add more as needed. You can always add more, but you can’t take it out.
- Skipping the toasting step for nuts: Toasting pine nuts (or any nut) is crucial for unlocking their deep, rich flavor and adding a satisfying crunch.
- Using bottled lemon juice: Fresh lemon juice is essential for the bright, vibrant flavor of the vinaigrette. Bottled juice will taste flat and metallic.
Conclusion
This Cheese Tortellini Salad with Lemon Vinaigrette is a perfect harmony of creamy, tangy, sweet, and fresh flavors, all ready in about 15 minutes. It’s a crowd-pleasing recipe that is as easy to make as it is impressive to serve. By following the step-by-step guide and avoiding common pitfalls, you’ll create a stunning dish that’s sure to become a seasonal favorite.
