Ingredients:

  • 20 oz fresh cheese tortellini
  • 1 large English cucumber, quartered and sliced
  • 1 pint cherry tomatoes, halved
  • 1 medium red bell pepper, finely diced
  • 0.5 cup pitted Kalamata olives, halved
  • 6 oz marinated artichoke hearts, drained and chopped
  • 0.25 cup red onion, minced
  • 8 oz fresh mozzarella pearls, drained
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 cloves garlic, pressed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Cook the tortellini. Drop the 20 oz fresh cheese tortellini into the water and cook for 4-5 minutes until they float and are tender but firm. Note: Do not overcook; the dressing will soften them further.
  3. Shock the pasta. Drain immediately and rinse with cold water until the pasta is cool to the touch. This stops the cooking process and removes excess starch.
  4. Prepare the aromatics. Mince the 0.25 cup red onion and press the 2 garlic cloves. Note: Pressing garlic releases more oils than chopping.
  5. Whisk the dressing. In a jar, combine 0.5 cup olive oil, 0.25 cup red wine vinegar, 1 tsp Dijon, 1 tsp honey, garlic, 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp red pepper flakes, 0.5 tsp sea salt, and 0.25 tsp pepper.
  6. Emulsify. Shake the jar vigorously for 30 seconds until the liquid is thick and opaque.
  7. Chop the produce. Slice the English cucumber, halve the cherry tomatoes, and finely dice the red bell pepper.
  8. Combine the base. Place the cooled tortellini in a large bowl and add the vegetables, 0.5 cup Kalamata olives, 6 oz marinated artichokes, and 8 oz mozzarella pearls.
  9. Dress the salad. Pour the dressing over the mixture and toss gently with a large spoon.
  10. Rest and serve. Let it sit for at least 15 minutes until the flavors have melded and the pasta looks glossy.