Introduction
Delve into a refreshing and hearty salad featuring cheese tortellini, vibrant baby kale, and a zesty cilantro lime vinaigrette. This delightful dish is perfect as a side or a light main course, brimming with flavor and texture while being incredibly simple to make. Let’s explore the ingredients and steps to create this delicious salad.
Detailed Ingredients with measures
1 pound cheese tortellini
3 cups baby kale, coarsely chopped
1 jar sun-dried tomatoes, drained and chopped
2 tablespoons fresh cilantro, chopped
1/4 cup crumbled cotija or feta cheese
3 tablespoons roasted and salted pepitas
For the Cilantro Lime Vinaigrette:
1/3 cup extra-virgin olive oil
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons honey
2 garlic cloves, minced or pressed
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch of crushed red pepper flakes
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4 to 6
Detailed Directions and Instructions
Prepare the Vinaigrette
In a bowl, whisk together the olive oil, lime juice, honey, minced garlic, chopped cilantro, salt, pepper, and crushed red pepper flakes until well combined.
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
Assemble the Salad
In a large mixing bowl, combine the cooked and cooled tortellini, chopped baby kale, sun-dried tomatoes, and fresh cilantro. Pour the prepared vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.
Add Toppings
Sprinkle the crumbled cotija or feta cheese and roasted pepitas over the salad. Toss lightly to distribute the toppings throughout.
Serve
The salad can be served immediately or refrigerated for a few hours to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Storage
If not serving immediately, store the salad in an airtight container in the refrigerator. It is best consumed within 1-2 days.
Customization
Feel free to customize the salad by adding additional vegetables, such as bell peppers or cucumbers, for extra crunch.
Vinaigrette Adjustment
Adjust the acidity of the vinaigrette by adding more lime juice or honey according to your taste preferences.
Cheese Alternatives
If cotija or feta cheese is not available, other creamy cheeses can be used as a substitute.
Cook techniques
Prepare the Vinaigrette
In a bowl, combine extra-virgin olive oil, freshly squeezed lime juice, honey, minced garlic, chopped cilantro, salt, pepper, and crushed red pepper flakes. Whisk until fully blended.
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until they reach an al dente texture. Drain and rinse with cold water to cool them down.
Assemble the Salad
In a large mixing bowl, combine the cooked tortellini with baby kale, sun-dried tomatoes, and fresh cilantro. Drizzle the vinaigrette over the mixture and toss to coat all ingredients evenly.
Add Toppings
Sprinkle crumbled cotija or feta cheese and roasted pepitas over the salad. Toss gently to mix the toppings evenly throughout.
Serve the Salad
The salad can be served right away or chilled for a few hours to enhance the flavors. Serve it cold or at room temperature.
FAQ
Can I use different types of pasta instead of cheese tortellini?
Yes, you can substitute cheese tortellini with other pasta types like farfalle, penne, or rotini. Just adjust the cooking time according to the pasta selected.
What can I use instead of cotija or feta cheese?
You may use goat cheese, blue cheese, or even shredded mozzarella as alternatives to cotija or feta in this salad.
Is the vinaigrette recipe adjustable to taste?
Absolutely! You can add more or less lime juice, honey, or garlic according to your flavor preference.
Can I make this salad ahead of time?
Yes, this salad can be made a few hours in advance. It’s best served chilled or at room temperature after the flavors have melded.
Are there any variations for this salad?
You can add other vegetables like bell peppers or cucumbers, and swap the baby kale for spinach or arugula for different flavor profiles.
Conclusion
This cheese tortellini salad with baby kale and sun-dried tomatoes is a delightful blend of flavors and textures. The zesty cilantro lime vinaigrette enhances the fresh ingredients, making it a refreshing dish perfect for any occasion. Whether served as a light meal or a side dish, this salad is sure to impress with its vibrant colors and taste.
More recipes suggestions and combination
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