This main dish vegetarian salad has been a mainstay in our family for years. We have it for lunch or dinner, cold or at room temperature.
I adapted this recipe from Deborah Madison's Vegetarian Cooking for Everyone, where she uses ravioli. It is best made at the height of summer when fresh, delicious heirloom tomatoes and basil are available. That is what really makes this dish delicious.
So easy to make, too! Enjoy!
Tortellini Salad with Tomato and Basil
This is a dish of tender mouthfuls. A beautiful medley of light summer flavors.
Prep Time: 30 minutes
- 1 1/2 to 2 pounds ripe tomatoes
- 1 (6oz) jar artichoke hearts, drained and halved, optional
- 1 bunch fresh basil, the leaves torn or chopped into pieces, about 1/2 cup
- 1/2 cup kalamata olives, pitted and cut into large pieces
- 3 tablespoons capers, rinsed
- 3/4 cup mozzarella, cubed
- 1/2 cup olive oil
- 1 pound cheese ravioli or tortellini
- Add a cup or so of chickpeas if you like
- Sea salt and freshly milled pepper
- Balsamic vinegar, to finish
- Bring a large pot of salted water to a boil for the tortellini.
- If you want to peel the tomatoes (I often don't bother), blanch them in the boiling water for 15 seconds, then scoop them out. Then add tortellini to the water and cook according to package instructions. Drain well and rinse with cold water.
- Peel and chop the tomatoes into large pieces. If there is too much juice, pour some off. Put the tomatoes and artichokes (and chickpeas if using) in a large bowl with the basil, olives, capers, mozzarella, and oil.
- Add the tortellini to the bowl and turn gently with a rubber spatula. Taste for salt, season with pepper, and add a tablespoon or two of vinegar to taste. Serve at room temperature or chilled.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison