Tangy Tortellini Bowl (Print Version)
# Ingredients:
→ Salad
01 -
2 cups baby spinach or arugula
02 -
1 cup fresh mozzarella balls
03 -
1/2 cup chopped salami or pepperoni
04 -
1/4 cup chopped fresh basil
05 -
1 cup pitted kalamata olives, chopped
06 -
20 oz refrigerated cheese tortellini
07 -
1 pint cherry tomatoes, halved
08 -
1 cucumber, peeled and chopped
09 -
1/2 cup grated Parmesan cheese
10 -
1/2 red onion, thinly sliced
→ Dressing
11 -
1/4 cup red wine vinegar
12 -
1 tsp honey
13 -
1 clove garlic, minced
14 -
Salt and pepper to taste
15 -
1/2 cup extra virgin olive oil
16 -
1 tbsp Dijon mustard
17 -
1/2 tsp dried oregano
# Instructions:
01 -
Boil a big pot of water, add some salt, and cook the tortellini until tender but firm. Follow the directions on the package. Drain them, rinse with cold water, and toss the tortellini into a big mixing bowl.
02 -
Take a jar with a screw-on lid. Pour in olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Tighten the lid and shake it up 'til the liquid looks smooth.
03 -
Pour about half of the dressing over the tortellini while it's still warm. Mix it gently so the pieces are all coated. Leave it to sit for about ten minutes so it cools a bit.
04 -
Toss the tortellini with cherry tomatoes, cucumber chunks, red onion slices, olives, mozzarella balls, salami pieces, Parmesan, spinach, and basil. Add the rest of the dressing and gently mix everything.
05 -
Cover the salad and pop it in the fridge for at least two hours to let the flavors come together. Just before eating, give it another mix and adjust the taste with a little more salt, pepper, or vinegar if needed. Serve cold or let it sit out until it reaches room temp. Throw on extra Parmesan or basil if you'd like.