Recipes

Sun Dried Tomato Tortellini Salad

Bring this Italian-style pasta salad anywhere and you’ll be amazed how people go back for seconds. We love its bright flavors and heartiness as a side, but it could be turned into a more substantial main dish with the addition of shredded chicken or fresh seafood.

Ingredients

16oz Armanino Cheese Tortellini
2 tablespoons balsamic vinegar
2 tablespoons oil from the jarred sun dried tomatoes
2 tablespoons Armanino Creamy Garlic Sauce
½ teaspoon dried basil
¼ teaspoon kosher salt
⅛ teaspoon fresh black pepper
½ cup julienne cut sun dried tomatoes packed in oil
½ cup pitted, halved kalamata olives
½ cup fresh mozzarella pearls or fresh mozzarella diced into small pieces
¼ cup fresh basil, chopped
2 tablespoons grated parmesan cheese

Directions

Bring a large pot of water to boil and cook the pasta for 2 minutes. Drain, rinse with cold water and spread in a single layer on a sheet pan to cool. While you prepared the remaining ingredients.
Place a strainer over a medium bowl and drain the sun dried tomatoes. Save the oil for the dressing.
In a large bowl, whisk together balsamic vinegar, 2 tablespoons of the tomato oil, creamy garlic sauce, dried basil, salt and pepper.
Gently fold the tortellini into the dressing to coat then fold in the sun-dried tomatoes, olives, mozzarella pearls, parmesan and chopped fresh basil. Add a bit more of the tomato oil if needed.
Garnish with a bit of grated parmesan and fresh basil, if desired. Can be made several hours ahead and refrigerated but hold off on adding the fresh basil until serving to avoid any discoloration. Stir before serving.

Chef’s Tips

The balsamic vinegar in the dressing tends to discolor the tortellini and mozzarella. If you’d like to avoid this, add the dressing just before serving.
To make a heartier salad, add cooked shrimp or shredded chicken for a stand-alone meal.