Time: 20 minutes
Yield: 6 servings
When the weather is just right, being outside at all times of the day is a must—meal times included! The Ultimate Picnic Salad is the perfect go-to when you want to whip something up quickly and not miss a minute of the glorious sunshine. With every bite, you'll enjoy some cheesy tortelloni, a mix of crunchy fresh greens, juicy tomatoes, bitter artichokes, and salty parmesan cheese. It's all tossed together in a sweet and savory dressing that will make your day even brighter! Grab your favorite ice-cold summery drink and a quilt and enjoy the Ultimate Picnic Salad!
IngredientsFor the dressing: • 1/4 cup white wine vinegar • 1 tablespoon granulated sugar • 1/2 teaspoon dried dill • 1/2 teaspoon garlic powder • 1 teaspoon kosher salt, plus more to taste • ground black pepper, to taste • 1/4 cup olive oil • 1/4 cup neutral oil (like vegetable or grapeseed) For the salad: • 1 (18-ounce) package of cheese tortelloni, refrigerated • 2 cups baby spinach • basil leaves, optional, to taste, roughly chopped • 1 (14-ounce) can of quartered artichokes, roughly chopped • 1 pint of cherry tomatoes, sliced in half • 3/4 cup parmesan cheese, shredded
Whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and ground pepper.
Whisk in the olive oil and neutral oil until thoroughly combined.
Refrigerate until ready to use.
In a large pot, bring well-salted water to a boil.
Boil the tortelloni until al dente, according to the package instructions.
Drain the pasta and run cool water over it until it is cool enough to handle.
In a large bowl, add the pasta, dressing, baby spinach, basil, artichokes, tomatoes, and parmesan cheese. Stir to combine.
Serve at room temperature or cold.