Tortellini Salad with Artichokes and Edamame ~ perfect for those busy nights when you want a nice healthy salad for dinner, but crave some protein and carbs along with it.
Let this serve as a reminder that some of the best meals result from a desperate raid of the pantry…
it’s how this tortellini salad recipe was born, and it went down like this ~ a random package of sausage tortellini stuffed in the cheese drawer meets a can of artichokes, an open jar of hearts of palm, some veggies from the crisper, a half bag of frozen edamame beans cinched with a hair clip, and a few fresh herbs from the motley collection in drinking glasses next to the sink. Not a bad result for such a questionable pedigree. It made a satisfying dinner and I didn’t have to run out to any store, yay!
Sharp readers probably noticed the pine nuts…pine nuts, specifically toasted pine nuts, make everything a thousand times better. No exaggeration. But I know they’re not always hanging around the kitchen because they’re ridiculously pricey Use walnuts instead if you like.
I love this kind of random recipe where the ingredients aren’t planned, they’re just thrown together by necessity. It’s the way most of us eat on a daily basis. Since I like to bring a Mediterranean vibe to my salads I try to keep certain key ingredients in stock.
Here are my pantry/fridge secret weapons that really help bring my ‘random’ salad recipes together into delicious meals…
- black olives, I keep multiples so I never run out, my current favorites are kalamatas from the olive bar.
- artichoke hearts, both canned and marinated in jars.
- hearts of palm.
- roasted red peppers.
- anything marinated or pickled like mushrooms, beets, or giardiniera.
- Nuts, preferably pine nuts, but toasted walnuts or almonds will do in a pinch.
- beans, lots of types, canned or, in the case of this salad, frozen.
- a fabulous extra virgin olive oil, the kind you can really taste.
- a good variety of specialty vinegars.
Because of the tortellini, I consider this to be a main course salad ~ I think hearty salads are such a great healthy dinner option, and I’ve explored all kinds here on the blog. There’s always the classic CHOPPED SALAD, and mine comes with an bonus spicy tomato vinaigrette dressing that really makes it special. You can turn leftover chicken into my GRILLED CHICKEN GREEK SALAD, or a can of tuna into THE PERFECT NIÇOISE SALAD.
The fresh tortellini (from the refrigerated section of your store) in this salad makes this salad hearty enough to be a meal in itself. You can use any variety you like, but my sausage and cheese really hit the spot!
Tortellini Salad with Artichokes and Edamame
Ingredients
- 8 ounces fresh tortellini, any variety
- 1/2 red onion, chopped into 1 inch chunks
- 1/2 red bell pepper, cut in 1/2 inch chunks
- 1/2 yellow bell pepper, cut in 1/2 inch chunks
- 13 ounces canned artichoke quarters, drained
- 1 cup frozen edamame, thawed
- 1 cup sliced hearts of palm
- 1/4 cup finely chopped fresh dill
- 1 cup pitted Kalamata olives, sliced in half
- 1/3 cup toasted pine nuts, toasting instructions below
- salt and fresh cracked black pepper, to taste
dressing
- 1/3 cup extra virgin olive oil
- 6 Tbsp red wine vinegar, or more to taste
- 1/4 tsp ground oregano
- 1/4 tsp cumin
- 1/4 tsp dried dill
- 1/4 tsp dried thyme
- salt and pepper, to taste
Instructions
- Cook the tortellini gently in boiling salted water. I cook it a few minutes less than the package instructions state. Drain carefully and rinse in cold water, or put into an ice water bath to stop the cooking. Be gentle with the pasta, you don't want to tear it. Drain and set aside to dry on a clean dish towel. Then add them to a large salad bowl.
- Whisk together the dressing ingredients and taste to adjust anything. Set aside.
- Separate the layers of the onion chunks and add them to the salad bowl along with the peppers.
- Add the drained artichokes, edamame beans, hearts of palm, and dill to the bowl. Add salt and pepper to taste. Toss gently with enough dressing to moisten everything thoroughly.
- To serve, scatter the olives and pine nuts over the top of the salad.
- To toast pine nuts, put them in a skillet over medium heat. I like to add a tablespoon of olive oil, but you don't have to use it. Stirring constantly, heat the nuts until they turn golden.
Nutrition
Make it your own ~
- You could use regular pasta in place of the tortellini. I would use fusilli, bow ties, or some other compact shape.
- Tortellini salad with pesto is a great alternative to the vinaigrette dressing.
- Try frozen and thawed limas or chickpeas in place of the edamame.
- Other quick meals you can make with tortellini from around the web ~
Thanks for pinning this Tortellini Salad with Artichokes and Edamame!
What would I do without your amazing ideas??!!?? This is perfect and just what I needed to see, as usual!
Love this salad..it looks so inviting even to a non salad lover like me! 🙂
Exactly! This is a salad-hater’s dream 🙂
Tortellini is one of my favorite cold salads and you added so many wonderful ingredients. I am making this recipe to the T!
this is such a great salad, I agree it is perfect for a busy night. I love that it is the kind of salad that can be made ahead of time and it is so versatile
I forgot to mention that, Dahn, this type of salad will keep all week!
I LOVE how your salads are just like a paint palette – so colorful! And you know one can’t go wrong with eating a rainbow diet!
Aww, thanks Tina ~ and i so agree, adding color to your plate is a win win.
This looks like a great salad with the artichokes. I have learned to embrace the jarred artichokes, they really make a difference. Thank you!
I use them in so many dishes, they really are little workhorses!
Absolutely perfect! I love this kind of salad, especially in the Summer. So many flavours and textures on one plate 🙂
That crazy mix of flavor and texture is what you get when you raid the pantry! Thanks for stopping by Jennifer, have a great weekend!
You invited all the best peeps to this gorgeous party! What a fabulous combination of flavors, colors and textures. I cannot wait to try this recipe! The perfect late summer meal. Happy Friday and thanks for the link love 🙂
You’re so welcome, Tricia 🙂
A fabulous salad! You have some amazingly delicious and satisfying salads here, Sue.
I really want to do a salad cookbook, Angie 🙂
Once again, you made something wonderful out of nothing 🙂 Thanks for giving all the options for swapping ingredients. Sounds like a template recipe everyone needs in their arsenal!
A template is a great way to put it Chris, I’ve definitely been guilty of freezing up when I don’t have a recipe to follow, and this kind of dinner really frees me up. Thanks for stopping by.