Description
A healthy picnic or potluck salad, this lentil tortellini salad with balsamic vinaigrette is going to be a smash hit with chilled pasta and health lentils.
Ingredients
Units
Scale
Balsamic Dressing
- 1/3 cup Olive Oil
- 1/3 cup Balsamic Vinegar
- 1/2 tsp Salt
- 1/8 tsp Ground Pepper
- 1 tsp Dried Oregano
- 1/4 tsp Hot Pepper Sauce
- 2 Cloves Garlic, minced
Lentil Tortellini Salad
- 1 cup Lentils, uncooked
- 2 cups Water
- 1 7 or 9 ounce package Tortellini
- 1/3 cup Parsley, chopped
- 1/3 cup Green Onion, thinly sliced
- 1–2 Roma Tomatoes, chopped
Instructions
- In a small mason jar, add in dressing ingredients, fit with a lid and shake vigorously until the dressing is combined. Set aside. It may need another shake before pouring over the salad.
- In a small saucepan, bring the 2 cups of water to a boil. Add in a large pinch of salt to the water. Add in the lentils, and cook until just tender but not mushy – about 15-18 minutes.
- Drain and rinse to stop the cooking. Pour them into a large mixing bowl. Set them aside and allow them to cool.
- Cook the tortellini according to the package directions. Drain and rinse to stop the cooking process. When drained and cool, add them to the same bowl as the lentils.
- Add the chopped parsley, green onions, and tomatoes to the bowl with the lentils and tortellini.
- Pour the shaken balsamic vinaigrette to the bowl and toss to the salad to combine. Cover the bowl and let the salad flavors meld for at least 3 hours, or overnight. Serve cold.