Emilia-Romagna Tortellini Salad
Inspired by the rich culinary heritage of Northern Italy's Emilia-Romagna region, this Tortellini Salad is a vibrant, fresh take on a classic Italian favorite. Featuring the region's beloved tortellini, coupled with a medley of summery ingredients, it brings together flavors and textures for a delightful dining experience.
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
- ⅓ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- ½ teaspoon 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.
Nutrition
Calories: 473kcalCarbohydrates: 38gProtein: 16gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 39mgSodium: 1265mgPotassium: 139mgFiber: 4gSugar: 4gVitamin A: 443IUVitamin C: 9mgCalcium: 237mgIron: 3mg
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