Description
This Fresh Grinder Tortellini Salad is a vibrant, easy-to-make dish perfect for a light lunch or a refreshing side. Featuring tender cheese tortellini mixed with crisp cherry tomatoes, cucumbers, bell peppers, and fresh greens, all tossed in a zesty lemon and Italian seasoning dressing, then topped with creamy feta crumbles. It offers a delightful combination of flavors and textures in every bite.
Ingredients
Scale
Pasta
- Fresh cheese tortellini – 12 ounces
Vegetables
- Cherry tomatoes – 1 cup, halved
- Cucumbers – 1 medium, diced
- Bell peppers – 1 medium, chopped into bite-sized pieces
- Fresh spinach or arugula – 2 cups
Dressing
- Olive oil – 1/4 cup
- Juice of 1 lemon
- Italian seasoning – 1 teaspoon
- Salt – to taste
- Pepper – to taste
Cheese
- Feta cheese crumbles – 1/2 cup
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the fresh cheese tortellini and cook according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and prevent sticking.
- Prep the Veggies: While the tortellini is cooking, wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumbers, and chop the bell peppers into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, Italian seasoning, salt, and pepper. Adjust the seasoning according to your taste preferences.
- Combine Ingredients: In a large mixing bowl, combine the cooked tortellini, chopped vegetables, and fresh spinach or arugula. Drizzle the dressing over the salad and gently toss to ensure everything is evenly coated.
- Add Cheese: Fold in the feta cheese crumbles carefully, distributing them throughout the salad without breaking them up too much.
- Chill and Serve: For optimal flavor, refrigerate the salad for about 30 minutes before serving. This resting period allows the flavors to meld beautifully and enhances the overall taste.
Notes
- You can substitute fresh spinach with arugula or any other leafy green of your choice.
- For a vegan version, omit feta cheese or replace it with a plant-based cheese alternative.
- If you prefer a tangier dressing, add extra lemon juice or a splash of red wine vinegar.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to add other veggies like red onion or olives for additional flavor and texture.
