Description
For the Salad:
12 oz cheese tortellini
1/2 cup marinated artichoke hearts, chopped
1/4 cup sun-dried tomatoes, chopped
1/2 cup roasted red peppers, chopped
1/4 cup black olives, sliced
1/4 cup fresh basil leaves, torn
For the Spicy Pesto Dressing:
1/2 cup basil pesto (store-bought or homemade)
1 tbsp red wine vinegar
1 tbsp olive oil
1/2 tsp crushed red pepper flakes (adjust to taste)
1/4 tsp salt
1/4 tsp black pepper
Directions:
Cook tortellini according to package instructions. Drain and rinse under cold water to cool.
In a small bowl, whisk together pesto, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper to create the spicy pesto dressing.
In a large mixing bowl, combine cooked tortellini, chopped marinated artichokes, sun-dried tomatoes, roasted red peppers, black olives, and fresh basil.
Drizzle the spicy pesto dressing over the salad and toss gently to coat evenly.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold and enjoy this zesty, flavorful pasta salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a rolling boil. Add the 12 oz of cheese tortellini and cook according to the package directions, typically 3-5 minutes for fresh or 7-10 minutes for dried, until al dente. Immediately drain the tortellini in a colander and rinse thoroughly under cold running water. This stops the cooking process and cools the pasta, which is crucial for a pasta salad.
While the pasta cooks, prepare your vegetables. Chop the marinated artichoke hearts, sun-dried tomatoes, and roasted red peppers into bite-sized pieces. Slice the black olives and tear the fresh basil leaves. Next, make the dressing. In a small bowl, combine 1/2 cup basil pesto, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until the oil is fully emulsified into the pesto.
In a large mixing bowl, add the cooled tortellini, all the chopped vegetables, olives, and basil. Drizzle the entire amount of spicy pesto dressing over the top. Using a large spoon or spatula, gently toss the salad until every ingredient is evenly coated with the dressing. Avoid over-mixing to prevent the tortellini from breaking.
Serving Suggestions
This versatile salad shines as the main event at a summer picnic or potluck. For a complete meal, serve it alongside grilled chicken, shrimp, or Italian sausages. It also makes an excellent side dish for burgers, sandwiches, or a charcuterie board. For presentation, garnish with extra torn basil leaves, a sprinkle of red pepper flakes, or shaved Parmesan cheese. Consider serving it in a hollowed-out bell pepper or on a bed of fresh arugula for added color and texture.
How-to Summary
Boil and cool tortellini. Chop all salad ingredients. Whisk pesto, vinegar, oil, and spices for the dressing. Combine everything in a large bowl and toss gently. Chill for at least 30 minutes before serving to let the flavors develop.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. This salad tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
What can I use instead of cheese tortellini? You can substitute with meat-filled tortellini, cheese ravioli, or even a sturdy pasta shape like fusilli, farfalle, or rotini.
How can I make this recipe vegetarian? It already is vegetarian, provided you use a pesto made without Parmesan cheese that contains animal rennet. Check the label or make your own with vegetarian cheese.
My salad seems dry. How can I fix it? The pasta may have absorbed the dressing. Simply whisk together an extra tablespoon each of pesto and olive oil and gently fold it into the salad before serving.
Can I omit the spicy element? Yes, simply leave out the crushed red pepper flakes. The dressing will still be flavorful from the pesto, vinegar, and seasonings.
Common Mistakes to Avoid
Avoid overcooking the tortellini, as it will become mushy in the salad. Always rinse it under cold water to stop the cooking. Do not skip the chilling time; this critical step allows the pasta to absorb the dressing and the flavors to combine. Finally, do not add the dressing to hot pasta, as it will cause the oil to separate and the fresh basil to wilt.
Conclusion
This Spicy Pesto Tortellini Salad is a guaranteed crowd-pleaser that masterfully balances creamy, tangy, and spicy flavors. Its simplicity and make-ahead nature make it an ideal choice for busy weeknights or entertaining. By following this enhanced guide, you can avoid common pitfalls and create a vibrant, satisfying dish that will become a staple in your recipe collection.