30-Minute Tortellini Salad with Cherry Tomatoes, Arugula, and Pine Nuts
Pasta salads are often a bland assemblage of bloated pasta and tired flavorings swimming in an oily dressing. We wanted to change that with a pasta salad that had a bright, assertive vinaigrette and substantial enough flavorings to make the dish a main-course salad.
Why This Recipe Works
To allow the hot pasta to soak up the dressing without turning mushy, we found it best to cook the pasta for our tortellini salad recipe until al dente and then toss it immediately with a portion of the dressing before placing it in the refrigerator to chill. For a bright dressing for our pasta salad that complemented the tomatoes and arugula, we liked a simple vinaigrette made with olive oil and lemon juice. For most vinaigrettes, we use a 4-1 ratio of oil to vinegar, but in this case it came across as far too oily, so we decreased the oil for a more flavorful salad with a less greasy texture.
© 2018 America's Test Kitchen. All rights reserved.