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    Tortellini & Arugula Salad with Toasted Pine Nuts

    clock-icon30 minutes
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    Pixicook editorial team

    A refreshing salad combining cheese tortellini, cherry tomatoes, baby arugula, and toasted pine nuts, all tossed in a fragrant basil and lemon dressing.

    Ingredients for Tortellini & Arugula Salad with Toasted Pine Nuts

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Lemon Juice, freshly squeezed

    tablespoons

    Substitute chevron-down

    Basil, shredded

    cups

    Substitute chevron-down

    Shallots, minced

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Pepper, freshly ground

    teaspoons

    Substitute chevron-down

    Fresh Cheese Tortellini, packaged

    0 oz

    Substitute chevron-down

    Cherry Tomatoes, halved

    0 oz

    Substitute chevron-down

    Baby Arugula

    cups

    Substitute chevron-down

    Parmesan Cheese, grated

    cups

    Substitute chevron-down

    Pine Nuts, toasted

    cups

    Substitute chevron-down

    How to Make Tortellini & Arugula Salad with Toasted Pine Nuts

    1. Prepare the dressing

    In a large bowl, whisk together the extra-virgin olive oil, lemon juice, shredded basil leaves, minced shallot, minced garlic, salt, and pepper. This will create a vibrant and well-emulsified dressing that ensures each bite of the salad is evenly flavored.

    2. Cook the tortellini

    Bring 4 quarts of water to a boil in a large pot. Add a tablespoon of salt and the fresh cheese tortellini. Cook the pasta until it is tender yet firm, which should take about 7-9 minutes. Drain the tortellini thoroughly, shaking off any excess water, and add it to the bowl with the dressing.

    3. Combine tomatoes with tortellini

    Toss the halved cherry tomatoes with the warm pasta and dressing, ensuring everything is well coated. Cover the bowl and refrigerate it for about 15 minutes to allow the flavors to meld beautifully and ensure the pasta is cool to the touch.

    4. Finalize the salad

    After the pasta has chilled, gently stir in the baby arugula, grated Parmesan cheese, and toasted pine nuts. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately and enjoy the bright, fresh flavors of this delightful salad.

    Variations

    Protein Additions/Substitutions

    Add grilled chicken, flaked salmon, marinated tofu, cannellini beans, or chickpeas to enhance the protein content.

    Pasta Swaps

    Consider replacing tortellini with ravioli, farfalle, orecchiette, spiralized vegetables, or chickpea pasta for variety.

    Dressing Swaps

    Experiment with pesto, lemon-tahini dressing, Caesar dressing, or a balsamic reduction for a change in taste.

    Add Protein

    Include grilled chicken breast, prosciutto, or flaked smoked salmon to turn the salad into a heartier dish.

    Experiment with Dressing

    Add a teaspoon of Dijon mustard, garlic or herb-infused olive oil, a balsamic reduction, or a lemon vinaigrette to alter the dressing profile.


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