Ingredients
Pasta and Vegetables
- 1 (15 oz) package cheese tortellini
- 3 cups baby arugula or baby spinach
- 1 (15 oz) can chickpeas, drained and rinsed
- 12 oz (1 pint) cherry tomatoes, sliced in half
- 1 cup thinly sliced cucumber
- 1/2 medium sized red onion, thinly sliced
- 1/3 cup capers, drained
Basil Vinaigrette
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 cup chopped fresh herbs (parsley and cilantro mixture)
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 1-2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook Tortellini: Heat a large pot of water until boiling. Add the cheese tortellini and cook according to the package directions until tender. Once cooked, drain and allow the tortellini to cool completely before using in the salad.
- Prepare Vinaigrette: In a blender, combine olive oil, red wine vinegar, fresh lemon juice, chopped fresh herbs, dijon mustard, maple syrup, garlic cloves, salt, and black pepper. Blend for about 30 seconds until the dressing is smooth and emulsified. Set aside until ready to use.
- Assemble Salad: In a large mixing bowl, combine the cooled tortellini, drained chickpeas, baby arugula (or spinach), halved cherry tomatoes, thinly sliced red onion, cucumber, and capers. Pour the prepared basil vinaigrette over the salad ingredients and gently toss until everything is evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Serve the tortellini salad immediately for best freshness, or refrigerate it until ready to enjoy. It can be served chilled or at room temperature, making it a versatile dish for warm weather meals.
Notes
- Make sure to cool the tortellini completely before adding to avoid wilting the greens.
- This salad can be stored in the refrigerator for up to 2 days.
- You can substitute fresh herbs in the vinaigrette based on your preference, such as basil or mint.
- For added protein, consider mixing in grilled chicken or feta cheese.
- If you prefer a sweeter dressing, increase the maple syrup slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
