The Scoop
Cheese-filled tortelloni, juicy tomatoes, tender artichokes, fresh spinach, and salty parmesan are tossed in a tangy, herby dressing that soaks into every bite.
It’s hearty enough to be the main event but picnic-friendly enough to happily sit alongside everything else on the blanket.
Ingredients
For the dressing:
- 1/4 cup white wine vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- ground black pepper, to taste
- 1/4 cup olive oil
- 1/4 cup neutral oil
For the salad:
- 1 (18-ounce) package refrigerated cheese tortelloni
- 2 cups baby spinach
- basil leaves, optional, to taste, roughly chopped
- 1 (14-ounce) can quartered artichokes, drained and roughly chopped
- 1 pint cherry tomatoes, sliced in half
- 3/4 cup parmesan cheese, shredded
Directions
- Whisk together the vinegar, the sugar, the dried dill, the garlic powder, the kosher salt, and the ground pepper.
- Whisk in the olive oil and neutral oil until thoroughly combined.
- Refrigerate until ready to use.
- In a large pot, bring generously salted water to a boil.
- Boil the tortelloni until al dente, according to the package instructions.
- Drain the pasta and run cool water over it until it is cool enough to handle.
- In a large bowl, add the pasta, the dressing, the baby spinach, the basil, the artichokes, the tomatoes, and the parmesan cheese. Stir to combine.
- Serve at room temperature or cold.
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