Tortellini Salad With Fresh Basil and Tomatoes in Vinaigrette

Recipe by Maumeeprof
READY IN: 40mins
SERVES: 12-16




  • For the Vinaigrette: Whir first five ingredients in blender until smooth. Drizzle thin stream of olive oil in until all is emulsified. Set aside.
  • Boil tortellini according to directions, drain, rinse in cold water to stop the cooking. Spread cooked pasta out on a jelly roll pan, drizzle with the good olive oil and sprinkle with pepper; stir up to coat tortellini with oil. This prevents the pasta from going glue-y when added to the rest of the salad ingredients. Set aside, covered with plastic wrap, at room temperature for up to a couple hours.
  • In a very large bowl, place quartered tomatoes, feta cheese crumbles, scallions, and pour about half the vinaigrette over, tossing gently. Refrigerate the tomato mixture until 2-3 hours before serving.
  • About 2-3 hours before serving, toss the oiled tortellini with the tomato mixture, add a bit more dressing, if you think it needs it. Refrigerate. Just before serving, toss the fresh basil with the tortellini-tomato mixture. Serve.