Welcome to the tortellini salad of the summer, a pasta salad that could well become the new favourite at your table!
This generous, flavourful salad brings together the best of the garden – fresh tomatoes, rocket, basil and a little crunch from pine nuts. But the secret? A dressing made with sun-dried tomatoes and their oil, grated Parmesan, fresh parsley and a touch of garlic, which ties all the flavours together.
Not only is this salad a pleasure for the eye and the palate, it is practical too. It can be prepared ahead, which makes it a perfect companion for impromptu barbecues, a colourful addition to a tapas spread, or the star of a nourishing main-course salad.
Whether you serve it alongside juicy grilled meat or light, delicate fish, or simply enjoy it on its own, this tortellini salad will bring a touch of summer and sunshine to your meal.
So light the barbecue, invite friends and family over, and let this tortellini salad with sun-dried tomatoes take one of the leading roles in your summer cooking.
Vary your vegetables – Make it your own
In the kitchen, creativity is the key to keeping cooking interesting and in step with the best of the season. This tortellini salad gives you an excellent base that invites you to experiment with different vegetables, so you can create a dish that suits your taste and whatever you have to hand.
While the sun-dried and fresh tomatoes bring a pleasant sharpness and sweetness to the salad, you can easily replace or supplement them with other vegetables. Try broccoli florets, for example, for a crisp bite and a beautiful green colour.
The rocket adds a peppery edge that complements the other ingredients perfectly. But if you prefer a milder flavour, or simply fancy trying something new, spinach makes an excellent alternative. Spinach brings a soft texture and a gentle sweetness that sits beautifully alongside the other flavours in the salad.
If your salad includes peas for a sweet, fresh lift, why not try edamame beans instead? Edamame beans add not only a lovely flavour but also a satisfying texture that makes the salad even more interesting and filling.
Remember that every vegetable brings its own flavour and texture to the dish, and by experimenting you may discover new favourite combinations. Whether you stick to the recipe or add your own twist, the aim is a salad that delights both the eye and the taste buds.
Tortellini salad with sun-dried tomatoes
Ingredients
- 250 g tortellini – I use spinach and ricotta
- 200 g cherry tomatoes, halved
- 150 g frozen peas, defrosted
- 75 g rocket
- 30 g pine nuts
- 6-7 sprigs fresh basil, leaves only
Dressing
- 70 g sun-dried tomatoes, sliced
- 100 ml oil from the sun-dried tomatoes
- 1 handful parsley, finely chopped
- 2 cloves garlic, grated or crushed
- 25 g Parmesan, finely grated
- 1/2 lemon, juice only
- Salt and freshly ground black pepper
Method
- Cook the tortellini according to the packet instructions, then rinse under cold water.Leave to drain in a sieve.
- Mix the ingredients for the dressing and season with freshly ground pepper and a little salt.
- Toast the pine nuts in a dry frying pan until golden.
- Tip the tortellini, tomatoes, peas and basil leaves into a bowl and toss well with the dressing.
- Then fold in the rocket and pine nuts, and serve.The salad can be made ahead and kept in the fridge until ready to serve.
Nutrition
Premium
Hej
Super lækker salat, men hvad kan man bruge hvis der ikke er nok olie fra de soltørret tomater?
Vh Mette
Hejsa
Hvor gør det mig glad at høre, tusind tak for de søde ord:)
Så bruger du blot lidt olivenolie 🙂
Warm wishes, Dianna
Lækker og meget velsmagende salat – det bliver en favorit frokostret
Hej Eva
Ihhh hvor godt at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna