Is it just me or are those packages of freshly prepared tortellini that you get at the supermarket in those “Dinner for two for a Fiver” scenarios, those packages which are specifically designed to serve two… woefully inadequate at serving two? It’s just… when I eat a pasta dish, I really want a big steaming bowl of it to dig into.

But for some reason, filled pasta is universally under-portioned. In a restaurant, you will receive at least 50% less in volume if you opt for the ravioli or the tortellini or the mezzaluna- even when there is no sauce! Even when there’s just a little bit of butter and sage. The person with the carbonara gets twice as much pasta and cream! Why? WHYYY?

Ahem. Sorry.

So here we go. When you have a package of tortellini that fails to serve two, you need a side dish. In this case, it was a salad. But instead of making tortellini and a salad, I decide to give tortellini salad a try. And what a great idea this was. I came out of this feeling just as satisfied as if it were all pasta. Serving it while the tortellini is still warm, and drenched in a herby Italian dressing, keeps it filling and interesting. Some garlic bread on the side would have made this absolute perfection.

Spinach & Artichoke Tortellini Salad

5 from 1 rating

Ingredients

Italian Dressing Ingredients…

  • 1 garlic clove, minced
  • 1 tsp sugar
  • 1 tsp dried mustard powder
  • 2 Tbsp red wine vinegar
  • ½ cup (120 ml) olive oil
  • 2 Tbsp fresh minced basil
  • 1 Tbsp fresh minced parsley
  • ¼ tsp each of dried marjoram and dried oregano

Salad Ingredients…

  • 9 oz (250 g) pack of fresh or dried tortellini
  • 1 cup fresh baby spinach, rinsed and drained
  • 14 oz (400 g) can of artichokes, rinsed and chopped
  • 2 large tomatoes, chopped
  • ¼ cup sliced black olives
  • ¼ small red onion, diced

Instructions 

  • Prepare your dressing by combining all dressing ingredients in container and shaking together, or use an emulsifying blade and whizz it through a food processor.
  • Combine all salad ingredients in a bowl, then toss most of the dressing through but reserve about half a cups worth.
  • Cook tortellini according to package instructions- drain, put back in the pan and add the remaining dressing. Toss together before adding the tortellini to the salad.

Notes

Amounts here are extremely flexible- keep the balance as you like it.
Serving: 1g, Calories: 290kcal, Carbohydrates: 16g, Protein: 7g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 18g, Cholesterol: 12mg, Sodium: 259mg, Fiber: 4g, Sugar: 3g

Sources: The dressing is based on Martha Stewart’s Fresh Italian Dressing.

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