Tuscan Tortellini Salad
Tuscan Tortellini Salad is stunning and delicious, and it looks so pretty when served on a giant board or platter, but a bowl works, too!Make on the 20-inch BIG BOARD or an XL salad bowl.
Ingredients
- 2 8 oz packages of five-cheese tortellini
- ½ cup pesto
- 1 ½ cup artichoke hearts, drained
- 6 ounces olive medley, drained
- 3-4 ounces sun-dried tomatoes
- 16 ounces burrata cheese, 4 large balls - or you can use 6
- Olive oil
- Sea salt and freshly cracked pepper
- 8 ounces prosciutto, cut in half
- 4 large heirloom tomatoes, cut into large chunks
- ½ cup blueberries
- Fresh basil, some chopped, some with whole leaves
- Balsamic vinegar for serving
Instructions
- Cook the tortellini according to package directions. Drain and place in a large bowl. Add the pesto, mix and set aside to continue cooling.
- Place the sun dried tomatoes and the olives in small bowls and place on the board.
- In 4 sections, lay down the tortellini.
- Next, lay down the 4-6 balls of burrata. Gently open with a fork (will be soft inside), and add a drizzle of olive oil, fresh salt and cracked pepper.
- Arrange the tomatoes, folded over prosciutto, and blueberries in between, to fill up the board.
- Add fresh chopped basil.
- Add a few basil whole leaves for garnish.
- Splash some balsamic vinegar over the salad and serve with a giant serving spoon.
Notes
Adapted from Big Boards for Families Cookbook (2021)
Nutrition Facts
Calories: 279kcal, Carbohydrates: 11g, Protein: 11g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 40mg, Sodium: 697mg, Potassium: 388mg, Fiber: 3g, Sugar: 5g, Vitamin A: 942IU, Vitamin C: 9mg, Calcium: 238mg, Iron: 1mg