Get ready for a fun twist on your salad routine with this Tortellini Toss Salad! It is an easy-to-make recipe that combines the heartiness of three-cheese tortellini with the fresh crunch of veggies and the tangy kick of a homemade vinaigrette. Perfect for spring picnics or a refreshing meal at home, this salad from Trailblazher magazine is sure to become a new favorite.

Tips

• If you notice your tortellini is beginning to stick together before getting the vinaigrette
• prepared and/or added, just add a small drizzle of olive oil and toss.

Ingredients

For The Salad

• 20-ounce package Three Cheese Tortellini
• 10-ounces cherry tomatoes, halved
• 1⁄2 English cucumber, quartered, then cut into thin slices (about 1 cup sliced)
• 3 ounces Genoa salami, sliced thin
• 1/3 cup roughly chopped marinated artichokes
• 1/3 cup roughly chopped parsley
• 1/3 cup sliced Kalamata olives
• 1⁄4 cup thinly sliced red onions
• 1⁄4 cup sliced Golden Greek pepperoncinis, drained
• 2 ounces baby arugula (about 2 packed cups)
• 4 ounces feta, crumbled
• 2 tablespoons pine nuts

For The Vinaigrette

• 6 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic (about 2 cloves)
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1/8 teaspoon red pepper flakes

Step-By-Step Instructions

1. Prepare the tortellini according to package instructions. When cooked, rinse under cool
   water.
2. Add the tortellini to a large bowl and add the tomatoes, cucumbers, salami, artichokes,
3. parsley, olives, onions and pepperocinis. Set aside.
4. To prepare the vinaigrette, combine the olive oil, vinegar, mustard, garlic, oregano, salt and
   red pepper flakes in a jar fitted with a lid. Shake until well combined and emulsified. Pour
   over the tortellini mixture and gently toss to combine. Add the arugula and toss again. Top
   the pasta salad with feta and pine nuts. Serve at room temperature or cold.

Recipe From: Spring 2023 Issue #10

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