Emilia-Romagna, nestled in the heart of Northern Italy, is a region celebrated for its extraordinary culinary contributions. Known as the “gastronomic capital of Italy,” it’s no exaggeration to say the area is a culinary treasure trove. Its towns and cities, including Bologna, Modena, and Parma, are steeped in tradition, with ingredients and recipes that have been honed to perfection over centuries. This Emilia-Romagna Tortellini Salad recipe pays homage to that rich heritage, capturing the essence of the region while infusing a modern twist.
Tortellini, the star of this dish, is an iconic symbol of Emilia-Romagna. Often referred to as “navel-shaped pasta,” tortellini is usually filled with a mixture of cheese, spinach, or meats, creating a small package of rich, savory flavors. While tortellini is commonly served in broths or creamy sauces, this salad transforms it into a striking centerpiece for summer dining. By taking fresh tortellini and tossing it with vibrant, seasonal ingredients, the salad offers a refreshing alternative that’s both light and satisfying.
The other ingredients in the Emilia-Romagna Tortellini Salad have also been chosen with the region’s culinary identity in mind. Cherry tomatoes, with their sweetness and tangy juiciness, symbolize Italy’s love affair with sun-ripened produce. Arugula, with its peppery bite, enhances the salad’s freshness while adding depth to the flavor profile. Parmesan cheese, or Parmigiano-Reggiano, is another hallmark of Emilia-Romagna, celebrated worldwide for its nutty richness and versatility. These regional staples are thoughtfully combined to ensure the flavors complement each other beautifully.
A key component in Italian cooking is the balance of flavors, and the dressing in this recipe ensures just that. The velvety extra virgin olive oil—an Italian kitchen essential—blends seamlessly with balsamic vinegar, another product with roots in Emilia-Romagna (particularly in Modena). Together, they create a dressing that is simultaneously rich, tangy, and nuanced, binding the salad in a harmonious medley of tastes with no need for anything overly complicated.
While this salad stays true to its roots, it offers room for modern adaptations. For instance, black olives lend an additional layer of salty umami flavor, while optional red pepper flakes or creamy pesto can ramp up the sensory experience. The result is a dish that remains authentic to the tastes and spirit of Emilia-Romagna while embracing versatility and contemporary flair.
In just 25 minutes of total preparation, this dish takes you on a culinary journey straight to the heart of the region. It’s perfect for lunch, a light dinner, or even an elegant side at a picnic or potluck. Beyond its flavors, the salad highlights how traditional, high-quality ingredients, celebrated for centuries, can still surprise us when paired creatively. In essence, the Emilia-Romagna Tortellini Salad is a celebration of both heritage and innovation—an edible tribute to one of Italy’s most beloved culinary regions.
Emilia-Romagna Tortellini Salad
Ingredients
- 300 grams fresh tortellini preferably filled with ricotta and spinach
- 1 cup organic heirloom cherry tomatoes halved
- 1 cup arugula fresh
- ½ cup Parmesan cheese shaved
- ¼ cup black olives pitted and sliced
- â…“ cup (affiliate link)olive oil
- 2 tablespoons (affiliate link)balsamic vinegar
- 1 teaspoon (affiliate link)sea salt
- ½ teaspoon (affiliate link)ground black pepper
Instructions
- Start by bringing a large pot of salted water to a boil. Add the fresh tortellini, cooking per the package instructions or until they float to the surface, typically 3-4 minutes. Drain and set aside to cool.
- In a large mixing bowl, combine the halved cherry tomatoes, fresh arugula, shaved Parmesan cheese, and sliced black olives. Toss these gently to mix.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, sea salt, and black pepper to create the dressing.
- Add the cooled tortellini to the vegetables in the large bowl. Drizzle with the dressing and gently toss to coat the ingredients evenly. Make sure everything is well combined for optimal flavor distribution.
- Let the salad sit for about 5 minutes to allow the flavors to meld before serving.
Notes
- For an extra kick, add a pinch of red pepper flakes to the dressing.
- If you prefer a creamier dressing, mix in a spoonful of pesto.
- Consider replacing arugula with spinach for a milder taste.