Description
12 oz cheese tortellini
1/2 cup dried cranberries
1/4 cup goat cheese, crumbled
1/4 cup toasted pecans, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp honey
Salt and pepper, to taste
Directions:
Cook the tortellini according to package instructions. Drain and rinse with cold water to cool down.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
In a large bowl, combine the cooked tortellini, dried cranberries, crumbled goat cheese, toasted pecans, and fresh parsley.
Pour the dressing over the pasta salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes for the flavors to meld.
Prep Time: 10 minutes Cooking Time: 5 minutes Total Time: 15 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare Ingredients: Before you start cooking, measure out all ingredients. Crumble the goat cheese, chop the toasted pecans and fresh parsley, and have your dried cranberries ready.
- Cook & Cool Pasta: Bring a large pot of salted water to a boil. Add the 12 oz of cheese tortellini and cook according to the package directions, usually 3-5 minutes. Once cooked, drain in a colander and immediately rinse under cold running water to stop the cooking process and cool the pasta completely. This prevents it from becoming gummy.
- Make the Dressing: In a small bowl or jar, combine 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, and a generous pinch of salt and pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified.
- Combine Salad: In a large mixing bowl, add the cooled tortellini, 1/2 cup dried cranberries, the crumbled goat cheese, chopped toasted pecans, and chopped fresh parsley.
- Toss and Marinate: Pour the prepared dressing over the salad ingredients. Using a large spoon or spatula, gently toss everything together until evenly coated. For best flavor, cover and refrigerate for at least 30 minutes before serving.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. Serve it as a standout side at a summer barbecue alongside grilled chicken or burgers. It makes an excellent light main course for lunch, perhaps with a slice of crusty bread. For an elegant potluck or picnic offering, present it in a clear bowl to showcase the colorful ingredients. Garnish with an extra sprinkle of parsley or a few whole pecans just before serving.
How-to Summary
Cook and cool tortellini. Whisk oil, vinegar, honey, salt, and pepper for the dressing. In a large bowl, combine pasta with cranberries, goat cheese, pecans, and parsley. Toss with dressing. Chill before serving for optimal flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to a day in advance. Store it covered in the refrigerator. Add the pecans just before serving to keep them crunchy.
What can I use instead of goat cheese? Feta cheese is an excellent substitute for a similarly tangy flavor. For a milder taste, try fresh mozzarella pearls or ricotta salata.
How do I toast pecans? Place chopped pecans in a dry skillet over medium heat. Cook for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
Is there a substitute for balsamic vinegar? A good red wine vinegar or a fruity apple cider vinegar can work. The flavor will be slightly different but still delicious.
Can I use a different pasta? Absolutely. Cheese ravioli, farfalle (bow-tie pasta), or tri-color rotini would all be great alternatives to tortellini.
Common Mistakes to Avoid
- Skipping the Cold Rinse: Failing to rinse the cooked tortellini in cold water will cause it to continue cooking and become mushy, and the warm pasta will melt the goat cheese.
- Adding Dressing While Pasta is Warm: Warm pasta absorbs too much dressing, leaving the salad dry. Always ensure the pasta is completely cool.
- Not Toasting the Nuts: Toasting the pecans is crucial for deepening their flavor and adding a necessary crunch. Raw nuts will taste bland.
- Over-mixing: Be gentle when tossing the salad to prevent the tortellini from breaking apart and the goat cheese from turning into a paste.
Conclusion
This Cheese Tortellini Salad with Cranberries and Goat Cheese is a perfect harmony of textures and flavors—creamy, tangy, sweet, and crunchy. It’s incredibly quick to prepare, making it an ideal choice for busy weeknights or impressive enough for guests. By following the step-by-step guide and avoiding common pitfalls, you’ll create a stunning dish that is sure to become a favorite in your recipe collection. Enjoy this simple yet sophisticated salad that proves great food doesn’t have to be complicated.
