Ingredients
Creating this delightful salad starts with gathering the freshest ingredients. Here’s what you’ll need:
– Fresh tortellini, preferably filled with ricotta and spinach
– A handful of cherry tomatoes, halved
– Sun-dried tomatoes, sliced thinly
– Artichoke hearts, quartered
– Black olives, pitted and halved
– Red bell pepper, diced
– Fresh basil leaves, torn into pieces
– Parmesan cheese, freshly grated
– Olive oil, extra virgin for depth of flavor
– Balsamic vinegar for a touch of acidity
– Salt and black pepper to taste
These ingredients come together to create a dish that’s not only visually appealing but also rich in flavor, just as food should be—full of life and love.
Instructions
1. **Cook the Tortellini**: Begin by cooking the tortellini according to package instructions. I always remember Mama Lou’s advice to cook pasta until it’s just right—al dente. Once cooked, drain and rinse under cold water to stop the cooking process.
2. **Prepare the Vegetables**: While the tortellini cools, prepare the vegetables. Halve the cherry tomatoes, slice the sun-dried tomatoes, quarter the artichoke hearts, and dice the red bell pepper.
3. **Assemble the Salad**: In a large bowl, combine the cooked tortellini, cherry tomatoes, sun-dried tomatoes, artichoke hearts, black olives, and red bell pepper. Toss them gently to mix the ingredients evenly.
4. **Dress the Salad**: Drizzle the salad with olive oil and balsamic vinegar. Sprinkle with salt and black pepper. Toss carefully so every piece is coated with the dressing.
5. **Add Finishing Touches**: Finally, add the torn basil leaves and a generous sprinkle of freshly grated Parmesan cheese. Give the salad one last gentle toss to integrate the flavors.
6. **Chill and Serve**: Allow the salad to chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International