Tuscan Tortellini Salad
A colorful, protein-rich Tuscan Tortellini Salad loaded with creamy burrata, sun-dried tomatoes, olives, and fresh heirloom tomatoes. Easy to prepare and visually impressive, it’s perfect for casual dinners, entertaining, or meal prep, offering fiber, healthy fats, and a delightful mix of sweet and savory flavors in every bite.
Equipment
- 1 Large pot (for boiling tortellini)
- 1 Large mixing bowl (for tossing tortellini with pesto)
- 1 XL salad bowl or 20-inch serving board (for assembly)
- 1 Small bowls (for sun-dried tomatoes and olives)
- 1 Fork (for opening burrata)
- 1 Spoon: For serving
Ingredients
- 16 ounces 2 packages five-cheese tortellini
- ½ cup pesto
- 1 ½ cups artichoke hearts drained
- 6 ounces olive medley drained
- 3 –4 ounces sun-dried tomatoes
- 16 ounces burrata cheese 4–6 large balls
- 2 –3 tablespoons olive oil
- Sea salt to taste
- Freshly cracked black pepper to taste
- 8 ounces prosciutto halved
- 4 large heirloom tomatoes cut into chunks
- ½ cup blueberries
- Fresh basil some chopped, some whole leaves
- Balsamic vinegar for drizzling
Instructions
- Cook the Tortellini Perfectly: Bring a large pot of salted water to a rolling boil. Add the five-cheese tortellini and cook according to the package directions, usually about 3–5 minutes, until al dente. Be careful not to overcook—the pasta should remain tender but slightly firm in the center. Once cooked, drain thoroughly and set aside in a large mixing bowl to slightly cool.
- Toss Tortellini with Pesto: While the tortellini is still warm, spoon in the pesto and gently fold it into the pasta. Use a wide spatula or wooden spoon to evenly coat each tortellini piece without breaking them. The warmth of the pasta will help the pesto release its fragrant aroma, creating a flavorful, silky coating. Set the bowl aside to cool completely before assembling the salad.
- Prepare Sun-Dried Tomatoes and Olives: Drain the sun-dried tomatoes and the olive medley if not already prepared. Slice the sun-dried tomatoes into bite-sized pieces. Place both ingredients in small serving bowls to add later to the salad board. This keeps the flavors distinct and allows guests to easily pick their favorites.
- Arrange Tortellini on Serving Board: Choose either a large XL salad bowl or a 20-inch serving board for a dramatic presentation. Divide the cooled tortellini into four sections on the board, creating a visually appealing layout. Use a spatula to gently shape each section into a neat mound, leaving space between each section for the other ingredients. This makes the salad both attractive and easy to serve.
- Add Burrata Cheese Elegantly: Place 4–6 burrata balls over the tortellini sections. Using a fork, gently pierce each ball to release the creamy interior, allowing it to ooze slightly over the pasta. Drizzle lightly with extra virgin olive oil, and sprinkle with sea salt and freshly cracked black pepper. This step adds richness, creaminess, and a luxurious texture to the salad.
- Layer Prosciutto and Tomatoes Beautifully: Fold the prosciutto slices in half and arrange them between the tortellini sections. Scatter the large chunks of heirloom tomatoes in the remaining spaces, creating a colorful, textured contrast. The combination of salty prosciutto and juicy tomatoes balances the creamy burrata and pesto pasta perfectly.
- Add Blueberries and Artichoke Hearts: Evenly distribute blueberries across the board to add a pop of natural sweetness and a touch of color. Scatter artichoke hearts near the tortellini sections for tangy, earthy notes that complement the creamy cheese and savory prosciutto. These additions not only enhance flavor but also make the salad visually striking.
- Sprinkle Fresh Basil: Chop a portion of fresh basil and sprinkle it evenly over the salad for a fragrant herbaceous touch. Add a few whole basil leaves strategically around the board for garnish. The fresh basil adds aroma, freshness, and a vibrant green color that enhances the presentation.
- Drizzle with Balsamic Vinegar: Finish the salad by lightly splashing balsamic vinegar over the top. The vinegar adds a subtle tanginess and depth of flavor that ties together the creamy, salty, and sweet components of the dish. Be careful not to overdo it; a light drizzle is sufficient to enhance the flavors without overpowering them.
- Serve with Style: Provide a large serving spoon or tongs so guests can easily help themselves. Encourage them to take a little from each section to enjoy the full combination of flavors and textures in every bite. This salad can be served immediately or held at room temperature for up to an hour, making it ideal for casual dinners, entertaining, or family gatherings.
Notes
- For the best flavor, use freshly made or high-quality store-bought tortellini; the creaminess of the cheese filling pairs beautifully with the pesto.
- Burrata can be substituted with fresh mozzarella if desired, though burrata offers a richer, creamier texture.
- Artichoke hearts, sun-dried tomatoes, and olives are best drained well to avoid excess liquid on the salad board.
- Use a combination of fresh herbs like chopped basil and whole leaves to add aroma, freshness, and visual appeal.
- This recipe is versatile: adjust the number of tortellini, cheese, or fruit depending on the size of your gathering.
