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!
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.