Picnics, Barbecues, bridal showers, outdoor concerts – they are all places where I bring this summer tortellini salad.
The marinated sun dried tomatoes are the stars of the show and save you from last minute chopping. Since this salad does not rely on fresh produce, I suppose I could make it year round, but it always comes out in the summer for our summer events.
This salad is easy to make ahead – just add the cashews right before serving.
Paired with my favorite gazpacho it is the ultimate summer picnic!
The marinated sun dried tomatoes must be prepared a day in advance – so plan ahead!
- marinated sun dried tomatoes – recipe here
- tortellini – I use frozen as sometimes I have had trouble cooking the dried
- marinated artichoke hearts
Tortellini – gluten free tortellini is in major grocery stores in the refrigerator section
Dairy and egg free tortellini are available from Kite Hill. They make my favorite vegan cream cheese, but beware – their tortellini is pricy! Or if you are adventurous you can make your own! I have not tried this recipe, but this is where I would start if I was going to make my own.
Cashews – If you cannot eat cashews, I would try pine nuts, as I think their flavor profile would go the best with these ingredients, but I have not tried them. To be honest, I probably would skip this recipe instead of substituting for the cashews.
Marinated artichoke hearts – not many allergens here, but look for a different brand if you find one!
- Be sure to make your marinated sun dried tomatoes at least one day in advance. You can make them a couple of weeks in advance if they last that long!
- Prepare the dressing and let stand.
- While the water comes to a boil to cook the tortellini, slice the artichoke hearts in about 3 slices lengthwise.
- Cook the tortellini until done. Drain and place in a large bowl. Toss with dressing while the tortellini is still hot.
- Add about half the marinated sun dried tomato recipe. I add about enough sun dried tomatoes to give me a piece in most bites. Stir in the sliced artichoke hearts.
- The salad can be prepared to this point up to two days ahead. The salad has more flavor at room temperature, so take it out a little while before serving. Stir in the cashews just before serving.
Summer Tortellini Salad
- ½ recipe homemade marinated sundried tomatoes
- 1-2 6 ounce jars marinated artichoke hearts, sliced
- 2 pounds frozen (or fresh) tortellini, freshly cooked
- 4-6 ounces toasted cashews
- ⅓ cup olive or avocado oil
- 1-2 tablespoons lemon juice
- 2 cloves garlic, minced
- Combine lemon juice, oil and garlic. Whisk well.
- While the pasta water comes to a boil, slice the artichoke hearts into about 3 pieces each. Slice lenthwise so they mostly hold together.
- Cook tortellini. Drain. Place in a large bowl and add dressing to hot tortellini.
- Add sliced artichoke hearts and sun dried tomato pieces.
- Let stand 1 hour.
- Can a day or two ahead.
- Add cashews just before serving.