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Tuscan Tortellini Pasta Salad

  • Servings:

    Serves 6 as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    15 minutes

Ingredients

This dish combines two favorite Italian salads: a tortellini salad with the flavors of an antipasti platter and panzanella-a Tuscan salad with toasted croutons.
1 (16-oz.) package frozen tri-color tortellini
1/2 (16-oz.) loaf sourdough bread
8 Tbsp. olive oil, divided
3 Tbsp. balsamic vinegar
1/2 cup sun-dried tomatoes in oil, chopped
3/4 cup chopped hard salami
2 cloves garlic, minced
2 Tbsp. chopped fresh basil
1/4 cup grated Parmesan cheese
Tuscan Tortellini Pasta Salad

Directions

Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and rinse in cold water.
Meanwhile, cut or tear sourdough into 1" chunks. Add bread to a large parchment-lined baking sheet and toss with 2 tablespoons oil, salt and pepper. Bake 10 to 12 minutes, stirring halfway through, until golden and toasted. Let cool.
In a large serving bowl, whisk together remaining 6 tablespoons oil and vinegar. Season with salt and pepper. Add sun-dried tomatoes, salami, garlic, basil, toasted bread chunks and cooked tortellini. Gently toss until combined. Top with Parmesan.
Source: Hannaford fresh Magazine, May June 2024

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 450 kcal (23%)
Calories from Fat 252 kcal (0%)
Total Fat 28 g (43%)
Saturated Fat 6 g (30%)
Cholesterol 30 mg (10%)
Sodium 720 mg (30%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 2 g (8%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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