Tortellini Salad
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 16 ounces cheese stuffed tortellini
- 1 cup cherry tomatoes (quartered)
- Β½ cup diced salami
- 1 12-ounce jar marinated artichoke hearts (drained and chopped)
- Β½ medium English cucumber (diced)
- 1 small red onion (thinly sliced)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Β½ lemon (juiced)
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh basil
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
Method
- In a large pot with salted water, cook the tortellini according to the package instructions until fully cooked but not falling apart. Rinse under cold water to stop the cooking process, and drain in a colander.
- To a large bowl, add the cooled tortellini, cherry tomatoes, salami, artichokes, cucumber, onion, and garlic.
- To the same bowl, add olive oil, lemon juice, oregano, and basil. Season with salt and pepper.
- Toss the salad to combine, and serve.