Cheese Tortellini Salad with Broccoli, Tomatoes, and Peas
October 14, 2013
Categories: Fresh Tomatoes, Lunch, Main Dish, Salads, Side Dishes, Pasta, Vegetables, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Baby Shower, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Weeknight Meals, Refrigerator, Stove Top, Vegetarian, Spring more
"This is a very simple and quick salad to put together. It is great served at room temperature or chilled, which makes it, a great dish for entertaining or a potluck. A very basic oil and vinegar dressing is all that is needed for this salad. And, remember ... this is a salad; so, feel free to add more tomatoes or less broccoli, etc - depending on your tastes. Make it how you like it."
- DRESSING (this recipe can be doubled, depending on how you like your salad dressed)
- Serving Size: 1 (260.6 g)
- Calories 659.2
- Total Fat - 27.9 g
- Saturated Fat - 13 g
- Cholesterol - 44.1 mg
- Sodium - 629.7 mg
- Total Carbohydrate - 79.7 g
- Dietary Fiber - 2.2 g
- Sugars - 61.9 g
- Protein - 23 g
- Calcium - 659.9 mg
- Iron - 0.9 mg
- Vitamin C - 72.7 mg
- Thiamin - 0.1 mg
Broccoli ... Bring a pot of salted water up to a light boil, add the broccoli, and cook 2 minutes. Then, remove the broccoli using a slotted spoon, to a bowl of ice water. This will stop the cooking process; and, will keep the broccoli a bright green color. This process is called blanching. Let the broccoli cool in the water for a minute, then, transfer to a plate to cool and drain. Save the water you boiled the broccoli in - you will use that for the tortellini.
Tortellini ... Bring the water back up to a light boil, and cook the tortellini according to package directions. They don't take very long, so keep an eye on them. Once they are done, drain well, and set to the side to cool.
Salad ... Add the peas, tomatoes, radishes, onions, cooled pasta, and broccoli, to a medium bowl; and toss to combine.
Dressing ... For the dressing, I use basically a 3/1 ratio, oil to vinegar. Personally, I like a bit more vinegar; a bit more acidic dressing. Also, I tend to lightly dress my salads; so, if you like more dressing, feel free to double the recipe. It will keep for a couple of weeks in the refrigerator, if you have extra. Add the oil, vinegar, and a pinch of both salt and pepper to a small cup or bowl, mix; and drizzle over the salad. Add the basil, and a little parmesan cheese (about 3 tablespoons), and toss.
Finish and Serve ... Taste once again for any additional salt and pepper; and, garnish with a little extra parmesan cheese. This is a perfect dish for a 'Meatless Monday,' or a great side dish along side grilled sausage or chicken. ENJOY!
Note: If you make it ahead of time, I suggest adding a small amount of dressing, and keep the basil and parmesan separate until ready to serve. As the pasta sets in the refrigerator, it will absorb the dressing; so, you may need to redress with a bit more dressing before serving. I also like the basil and parmesan to be added right before serving as well - to keep it fresh.
Tips & Variations
No special items needed.