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–+ servings

Ultimate Picnic Salad

20-MinutesCheesyClassicColdCreamyCrunchyEasterGarlicGastro-PubHealthyHeartyKid-FriendlyLow-CostParty FoodPastaPotluckSauceSavorySoups & SaladsSpringStove-TopSummerSweetVegetableVegetarian
Time :20 minutes
Yield :6 servings
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Fresh tortellini pasta salad with cherry tomatoes, basil, and shredded cheese on a white plate, served with a red and white checkered cloth in the background.

The Scoop

This is the kind of pasta salad that makes you want to find a sunny patch of grass and call everyone you know.
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.
Hack it:
Switch up the pasta: Use pesto-filled tortelloni, ravioli, or even short pasta like fusilli if that’s what you have on hand.
Make it Mediterranean: Add sliced Kalamata olives, roasted red peppers, crumbled feta, and a handful of chopped cucumber.
Go pesto: Replace half of the dressing with pesto for a richer, basil-forward version.
Add some protein: Fold in shredded rotisserie chicken, chickpeas, white beans, or sliced salami to turn it into a more substantial meal.
Leftovers:
Picnic wraps: Stuff the salad into large lettuce leaves or a tortilla with extra spinach for an easy next-day lunch.
Turn it into a grain bowl: Mix leftovers with cooked quinoa or farro and add some roasted vegetables.
Make a crispy bake: Transfer the salad to a baking dish, top with mozzarella and parmesan, and bake until bubbling and golden.
Build a snack plate: Serve small scoops alongside crackers, olives, fresh vegetables, and sliced fruit for an easy grazing lunch.
 

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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