Take-out Tuesday, BLT Tortellini Salad with Pinot Grigio Vinaigrette
This do ahead salad is loaded with garden bounty, but you can make it any time of year
You can cook the tortellini, corn, asparagus and snap peas ahead of time
Toss together and refrigerate
Go ahead and add the dressing and Parmesan
Season with salt and pepper
When it’s time to serve add chopped romaine, cherry tomatoes and bacon
Taste and add more dressing if desired
I suggest using a light dressing like Pinot Grigio Vinaigrette to let the flavors of the vegetables shine through
But you can use pesto, or a creamy Italian, ranch or bleu cheese dressing if you prefer
This recipe makes a boatload ⛵️ so adjust quantities to your needs
BLT Tortellini Salad with Pinot Grigio Dressing
Ingredients
Salad
- 8 oz cheese tortellini pasta
- 4 cups corn kernels* fresh or frozen
- 1 bunch asparagus spears 24-40, depending on size
- 10 slices bacon
- 16 oz bag frozen snap peas
- 4 oz shaved Parmesan cheese
- 4 cups chopped romaine lettuce about 1 romaine heart
- 1 pint cherry tomatoes halved
- salt and pepper
Pinot Grigio Vinaigrette
- 1 cup cold press extra virgin olive oil
- 1/2 cup Pinot Grigio Vinegar or white wine vinegar
- 3 T honey
- 3 T dijon mustard
- salt & pepper
- 2 cloves garlic minced optional
Instructions
Pinot Grigio Vinaigrette
- Combine all ingredients and shake together. Keep refrigerated up to one week. Makes approx 1 3/4 cups
Salad
- Place bacon on a parchment lined baking sheet and bake at 350 for 25 minutes or until crisp. Remove and drain. Bacon can be cooked ahead and frozen if desired
- While bacon is cooking, boil pasta and microwave vegetables until crisp tender.
- Drain pasta and vegetables and cool. Toss together in a large dish with 1 cup of dressing.
- Add cheese and store covered in the refrigerator until serving time.
- Just before serving cut bacon into small pieces and add to salad along with tomatoes and romaine.
- Season with salt and pepper. Add a little more dressing. Toss, taste and add more dressing if desired. Makes 16 servings
Notes
Enjoy!
In case you missed the party you can see it on Advanced Planning for Easy Entertaining here
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Looks so good !
Hi Jenna, Yum~~the ‘Pinot Grigio’ in the name caught my eye 😉 so I ran right over to see this yummy recipe! Sounds delicious and easy and I know my family would love it! Linda
Sounds delish and is a pretty salad too!
I love this salad. This would be great to serve for lunch with friends. I love make ahead recipes and it looks delicious. Great share Jenna………….
Thanks Emily, it would be pretty on a holiday buffet with all the red and green~ >
wow…this is amazing…I NEED to try this. Thanks. Stopping by from #TickleMyTastebuds
This looks delicious and beautiful, too. I was wondering how well it keeps one the romaine is added? Or do you have to toss out the leftovers once mixed?
I kept amazingly well, I had some for supper 2 days after the party and the romaine wasn’t crisp but it was all still good! You could also just serve it on top of romaine instead of mixing it in case you have leftover…I think it would make a good hot dish too, with spinach instead of romaine, and maybe a creamier sauce, don’t you think? >
Heavens! This looks incredibly good. Salivating here.
Thanks Pattie! >
I haven’t had tortellini in a 100 years! Used to make it in a cream sauce… Hmmm…. Your salad sounds yummy Jenna:@)
Your boatload of salad looks delicious Jenna! I love addition of the tortellini, bacon and the vinaigrette sounds wonderful too…with a glass of Pinot Grigio on the sound 🙂
Oh Jenna, that salad looks heavenly, and one that I must try! I love the combination of flavors, textures, and the hardiness of the dish, not to mention how colorful it is.