Recipe Background
Ultimate Picnic Salad combines tortelloni, fresh spinach, and artichokes in a tangy-sweet dressing.
Ultimate Picnic Salad offers a delightful twist on classic picnic fare. The creamy tortelloni pairs harmoniously with vibrant baby spinach and the gentle tang of artichokes. Cherry tomatoes add a burst of freshness, and shredded Parmesan lends a savory depth. Each bite provides a satisfying contrast between the tender pasta and crisp vegetables, all brought together by a tangy-sweet vinaigrette. The warm scent of garlic and dill wafts up as you mix the salad—a sensory prelude to a memorable meal.
This salad is perfect for al fresco dining and equally suitable for a casual meal at home. Whisking the oils thoroughly with the vinegar ensures a smooth, cohesive dressing that clings beautifully to every ingredient. Preparing your ingredients ahead transforms assembly into a quick endeavor, leaving you more time to savor the flavors. The recipe's flexibility allows it to be served cold or at room temperature, making it an adaptable choice for varied gatherings.
Versatility and ease define this dish. Whether you enjoy it with friends in the park or with loved ones at your kitchen table, the Ultimate Picnic Salad's straightforward preparation and vibrant flavors make it a go-to favorite. It's a dish that invites sharing, evoking a sense of celebration with every colorful plate served.
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
- Whisk together the vinegar, the sugar, the dried dill, the garlic powder, the kosher salt, and the ground pepper.
- Whisk in the olive oil and neutral oil until thoroughly combined.
- Refrigerate until ready to use.
- In a large pot, bring generously salted water to a boil.
- Boil the tortelloni until al dente, according to the package instructions.
- Drain the pasta and run cool water over it until it is cool enough to handle.
- 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.
- Serve at room temperature or cold.
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