Healthy Recipe: Veggie Tortellini Salad

Pasta salad is a reliable crowd-pleaser for summer gatherings large and small, indoors or out. Here, the predictable noodle base is replaced with cheese-stuffed tortellini and mixed with a colorful, health-packed mélange of fresh veggies, deli staples, feta cheese, and a three-ingredient dressing that begins with ready-made pesto. It’s a cinch to make and sturdy enough to hold up well for days in the fridge. And the possibilities for add-ins and swap-outs are endless: Parmesan, sun-dried tomatoes, salami, shrimp, summer squash, jarred roasted peppers, to name a few. Serves 8. – Susan Puckett

Pesto Vinaigrette:

·       ½ cup prepared pesto

·       ¼ cup fresh lemon juice (about 2 lemons)

·       ¼ cup extra-virgin olive oil

Salad:

·       1 tablespoon salt, plus more to taste

·       1 (20-ounce) package cheese-stuffed tortellini

·       1 red bell pepper, diced

·       1 yellow bell pepper, diced

·       ½ medium red onion, thinly sliced

·       1 medium cucumber, peeled, halved lengthwise, and thinly sliced in half-moons

·       1 pint cherry tomatoes, halved

·       ½ cup halved, pitted kalamata olives

·       1 (12-ounce) jar quartered marinated artichoke hearts, drained

·       4 ounces feta cheese, crumbled

·       Black pepper

Instructions:

1.     Make the vinaigrette: Place the pesto, lemon juice, and olive oil in a small bowl and whisk until emulsified. Set aside.

2.     Make the salad: Bring a large pot of water with 1 tablespoon of salt to a boil. Add the tortellini and cook according to package directions. Drain in a colander and rinse with cold water to cool.

3.     Pour the pasta into a large serving bowl Gently fold in the diced peppers, onion, cucumber, tomatoes, olives, artichoke hearts, and feta cheese.

4.     To finish: Pour the vinaigrette over the salad and toss gently until the dressing evenly coats the ingredients. Serve immediately or cover and refrigerate for 1 to 2 days.

5.     If made ahead, let the salad stand at room temperature for 30 minutes to take the chill off a bit before serving.

Susan Puckett is an Atlanta-based food writer and cookbook author.