Spinach & artichoke tortellini salad
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?
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.
Sources: The dressing is based on Martha Stewart’s Fresh Italian Dressing.