Ingredients
For the salad:
- 500 g cheese tortellini (fresh, refrigerated)
- 200 g cherry tomatoes, halved
- 60 g sun-dried tomato halves (packed in oil), chopped (about 8–10 halves)
- 2 tablespoons capers (in brine), drained
- 1 small red onion, finely chopped
- 1 small bunch flat-leaf parsley, chopped (4–5 tablespoons)
- 2 handfuls baby spinach leaves
- 25 g slivered almonds, toasted (1/4 cup)
- 70 g feta cheese, crumbled (1/2 cup)
- red pepper flakes, to taste
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic crème (glaze)
- 1 tablespoon freshly squeezed lemon juice, or to taste
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente (just under the package instructions, so they stay firm). Drain and rinse under cold water to cool. Do not overcook!
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic crème, lemon juice, salt and pepper.
- Assemble the salad: In a large serving bowl, combine the cooled tortellini, cherry tomatoes, sun-dried tomatoes, capers, red onion, parsley, spinach, feta and toasted almonds.
- Dress and finish: Pour the dressing over the salad and toss gently to coat. Sprinkle with red pepper flakes before serving. Serve at room temperature or chilled. Enjoy!
Nutrition
Notes
- I love using parmesan-filled tortellini here, but any fresh cheese-filled tortellini works.
- For the best flavour, use fresh, high-quality ingredients such as ripe cherry tomatoes, sun-dried tomatoes in good oil, and fresh herbs make all the difference.