Description
A refreshing Italian-inspired salad combining tender cheese tortellini, crisp summer vegetables, and a zesty herb dressing. Perfect for warm weather, potlucks, or easy weeknight meals.
Ingredients
12 oz cheese tortellini, uncooked
2 cups halved cherry tomatoes
2 cups torn romaine lettuce
1 cup sliced red onion
1 cup halved fresh strawberries
1/2 cup crumbled feta cheese
1/4 cup extra virginia olive oil
1/4 cup fresh lemon juice
2 tbsp honey
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
Salt and pepper to taste
Instructions
Bring 12 cups water to a boil in a large pot
Cook tortellini according to package instructions (typically 3-4 minutes)
Strain and rinse with cold water to stop cooking
In a large bowl, whisk olive oil, lemon juice, honey, basil, and parsley
Combine cooled tortellini, tomatoes, lettuce, onion, strawberries, and feta
Pour dressing over salad and toss to coat
Season with salt and pepper
Notes
Substitute feta with vegan cheese crumbles for dairy-free version
Add toasted pine nuts for crunch
Store leftovers in airtight container for up to 2 days
Adjust strawberry quantity based on sweetness preference
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg