30-Minute Tortellini Salad with Cherry Tomatoes, Arugula, and Pine Nuts
By America's Test KitchenPublished on April 4, 2011
Yield
Serves 4 to 6
Ingredients
Before You Begin
We prefer the more delicate texture and flavor of fresh tortellini (found in the refrigerated section of most supermarkets); however, frozen tortellini can be substituted.
Instructions
- Bring 4 quarts water to boil in large pot.
- Meanwhile, whisk oil, lemon juice, basil, shallot, garlic, salt, and pepper together in large bowl.
- Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until tender. Drain pasta, shaking off excess water.
- Add pasta and tomatoes to bowl with dressing and toss. Cover and refrigerate until cooled, about 15 minutes.
- Stir in arugula, Parmesan, and pine nuts and season with salt and pepper to taste just before serving.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
To allow the hot pasta to soak up the dressing without turning mushy, we found it best to cook the pasta for our tortellini salad until it was tender and then toss it immediately with the dressing before placing it in the refrigerator to chill. For a bright dressing for our pasta salad that complemented the tomatoes and arugula, we liked a simple mixture made with olive oil and lemon juice. For most dressings, we use a 4:1 ratio of oil to acid, but in this case it came across as far too oily, so we decreased the oil for a more flavorful but less greasy salad.
Before You Begin
We prefer the more delicate texture and flavor of fresh tortellini (found in the refrigerated section of most supermarkets); however, frozen tortellini can be substituted.
Instructions
- Bring 4 quarts water to boil in large pot.
- Meanwhile, whisk oil, lemon juice, basil, shallot, garlic, salt, and pepper together in large bowl.
- Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until tender. Drain pasta, shaking off excess water.
- Add pasta and tomatoes to bowl with dressing and toss. Cover and refrigerate until cooled, about 15 minutes.
- Stir in arugula, Parmesan, and pine nuts and season with salt and pepper to taste just before serving.
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