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Ultimate Picnic Salad

VegetarianSoups & SaladsStove-Top

Time: 20 minutes

Yield: 6 servings

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About

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!

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Ingredients

  • For 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
  • ground black pepper, to taste
  • 1/4 cup olive oil
  • 1/4 cup neutral oil
  • For the salad:
  • 1 (18-ounce) package refrigerated cheese tortelloni
  • 2 cups baby spinach
  • basil leaves, optional, to taste, roughly chopped
  • 1 (14-ounce) can quartered artichokes, drained and roughly chopped
  • 1 pint cherry tomatoes, sliced in half
  • 3/4 cup parmesan cheese, shredded

Directions

Step 1 -Whisk together the vinegar, the sugar, the dried dill, the garlic powder, the kosher salt, and the ground pepper.

Step 2 -Whisk in the olive oil and neutral oil until thoroughly combined.

Step 3 -Refrigerate until ready to use.

Step 4 -In a large pot, bring generously salted water to a boil.

Step 5 -Boil the tortelloni until al dente, according to the package instructions.

Step 6 -Drain the pasta and run cool water over it until it is cool enough to handle.

Step 7 -In a large bowl, add the pasta, the dressing, the baby spinach, the basil, the artichokes, the tomatoes, and the parmesan cheese. Stir to combine.

Step 8 -Serve at room temperature or cold.

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