Cilantro Lime Tortellini Salad
User Reviews
5
Cilantro Lime Tortellini Salad
Description
The Cilantro Lime Tortellini Salad starts with cooked cheese tortellini mixed with chopped baby kale and sun dried tomatoes for savory depth. Cotija cheese adds a crumbly, salty element, while roasted pepitas provide crunch and a toasty flavor. The salad is dressed with a cilantro lime vinaigrette made by blending fresh lime juice, honey, garlic, fresh cilantro, salt, pepper, red pepper flakes, and extra virgin olive oil. The vinaigrette infuses the salad with citrus brightness, subtle sweetness, and mild heat.
The salad’s components offer a variety of textures and flavors: soft tortellini contrasts with crisp kale and crunchy pepitas, while the tangy dressing complements the rich cheese and sun dried tomatoes. This balance allows it to be enjoyed warm shortly after tossing, or chilled to blend the flavors and served cold.
This versatile dish works well as a light main course or as a side salad alongside grilled meats or seafood. Preparing it ahead and allowing it to rest enhances the vinaigrette’s melding with the ingredients.
Ingredients
- 1 pound cheese tortellini cooked
- 1 sun dried tomato drained and chopped, jar
- 3 cups baby kale coarsely chopped
- 1/4 cup cotija cheese or feta!) cheese, crumbled
- 3 tablespoons Pepitas roasted and salted
- 2 tablespoons cilantro fresh
cilantro lime vinaigrette
- 3 tablespoons lime juice freshly squeezed
- 1 1/2 tablespoons honey
- 1/4 cup cilantro fresh
- 2 garlic minced or pressed, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes crushed
- 1/3 cup extra virgin olive oil
Instructions
- Boil the cheese tortellini according to the package instructions. Once drained, toss the tortellini with the sun dried tomatoes and kale. Drizzle on a few tablespoons of the vinaigrette and toss.
- Add in the cheese and pepitas. Drizzle more dressing if desired. Toss in some fresh cilantro. Taste and season with more salt and pepper if needed. Serve.
- This is amazing served warm or cold. I prefer it cold and it's even better after it sits for a few hours!
cilantro lime vinaigrette
- In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
User Reviews
Overall Rating
5
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