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Lentil Tortellini Salad with Balsamic Vinaigrette

Lentil Tortellini Salad with Balsamic Vinaigrette

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  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Salad
  • Method: Stove Top
  • Cuisine: Italian
  • Diet: Vegetarian

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
  • 12 Roma Tomatoes, chopped

Instructions

  1. 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.
  2. 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.
  3. Drain and rinse to stop the cooking. Pour them into a large mixing bowl. Set them aside and allow them to cool.
  4. 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.
  5. Add the chopped parsley, green onions, and tomatoes to the bowl with the lentils and tortellini.
  6. 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.