This tortellini salad was the star of a friend's summer party. Marinated artichokes, sun-dried tomatoes, and crispy bits of prosciutto are the leading ingredients in this pasta salad for a crowd.
Summer get-togethers are all about being outside. It's a time when dining al fresco becomes a way of life. At least for my husband and I. Whether its breakfast, lunch, or dinner, our first choice is to dine outside if we are at a restaurant or at home. That is if there are no bees or mosquitoes.
I came up with this recipe back in June 2015. Some friend's invited us to their house for a barbecue. When I am bringing a dish to someone's house, I try to think of something to bring that travels well and that everyone will like. This group of friends are pretty open-minded about food and are always willing to try something that I've made. So, when I arrived at our friend's house, the pasta salad was greeted with wide open eyes, and mouths, in anticipation of a taste.
I love these simple ingredients and the bold flavors of the sun-dried tomatoes, prosciutto, and basil, combined with cheese tortellini. In addition to how delicious this is, it's so easy to make. The only thing you have to cook is the tortellini, and the prosciutto, which takes a few minutes to get it crispy. Most of the ingredients are measured out for you. The dressing for the salad is from the artichoke marinade and the olive oil from the sun-dried tomatoes. I don't give exact measurements for how to make the dressing. You can decide how much based on your taste. Each time I make it, the amounts vary.
Are you wondering how I picked this name for the salad? Well, this salad is full of Italian ingredients. Sun-dried tomatoes are from the Southern region of Italy and prosciutto is from the Northern part. Pine nuts come from the west coast, stretching from Liguria to Calabria. This is considered to be part of the Mediterranean region of the country. Rome is known as the city of artichokes. So, I decided to call this salad Roman Tortellini Pasta salad. This recipe is for a crowd and serves about 12, but you can cut it in half.
If you're eager for those outdoor nights with friends, this Roman Tortellini Pasta Salad with Artichokes is a must serve!
Until next time, friends. XO!
Roman Tortellini Pasta Salad with Artichokes
Serves 12
Ingredients
4 12 ounce packages refrigerated cheese tortellini, cooked to packages directions, drained, cooled
2 7.5 ounces marinated artichokes, drained, reserve marinade
1 jar julienne cut, sun-dried tomatoes packed in oil. Chop into smaller pieces. Reserve oil from jar.
1 5 ounce bag baby spinach
2 4 ounce packages of chopped prosciutto, cooked in pan until crispy, drain fat
1 small package fresh basil, leaves sliced thin
1 tablespoon garlic olive oil (optional)
1 to 1 1/2 teaspoons dried oregano
1/2 to 3/4 cup shredded Parmesan cheese
Kosher salt and ground pepper to taste
1 2.25 ounce package pine nuts.
Method
Mix cooled tortellini with sun-dried tomatoes, artichokes, and spinach. Add reserved marinade and oil from tomatoes, a little at a time, until desired taste. Season with oregano, kosher salt, and pepper. Add prosciutto and basil. Add garlic olive oil to taste, if using. Mix in shredded Parmesan cheese, and top with pine nuts. Refrigerate until ready to serve.
*NOTE: If you can't find julienne cut, slice or chop whole sun-dried tomatoes packed in olive oil.
*NOTE: If you can't find packaged, chopped prosciutto, get a piece from the deli and chop at home.
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