The Tortellini Salad that We Can’t Stop Eating!
Just going to say it: this cilantro lime tortellini salad is life changing.
This tortellini salad is my new favorite thing. Out of all the favorite things right now. And it’s going to be your new favorite thing!
I realize that’s a bold statement, but coming from someone who has a new favorite thing every few days, I figure it’s fine. And expected.
But you are going to love it!
Okay so you want to know something embarrassing? This is another recipe I’m making inspired by lunch from Nordstrom Cafe. I KNOW I KNOW I KNOW. This might be the fourth recipe on this blog that I made based on a meal there?
And what’s even worse – it’s not even in the cafe. It’s sold at the E Bar in our Nordstrom! The grab and go place!
p.s. this is obviously not sponsored and Nordstrom has no idea who I am, aside from the fact that a few months ago Max knocked over a mannequin while we were shopping and I wanted to crawl into a hole and disappear.
I’ve rambled approximately ten million times about how we still love to go to the mall. We still love it! My mom, aunt and Mother Lovett would take Lacy and me every Friday when I was growing up and it’s a fun tradition that we like to try and hold on to every now and then. We don’t go every week, but when we do go, it can turn into a marathon day. My kids are just used to it by now!
See also: I get them a cookie from E Bar to bribe them into enjoying our marathon shopping day.
See also again: that’s where we first learned of the cilantro lime tortellini salad!
I love it so much.
Lacy actually had the salad first and straight up RAVED about it. Then I grabbed it for lunch a few weeks ago when I took my dress (for her wedding!!) to get alterations. I can’t even BELIEVE how delicious it is. I had to create it the moment I got home.
Cheese tortellini has never been a staple in our meals, so I rarely think of it. But this salad? I was obsessed from the get go. I AM in love. I.am.living.for.it.
Here are just a few reasons why:
First, it’s incredible. Tastes so, so good, has crunch and texted and creaminess. I love it.
Second, it’s better served cold. At least, I think so. This makes it a perfect make-ahead meal, whether it be for lunch or for a big party. Make it ahead of time. Transport it to where ever you need to go. It works!
Third, it works as meal (for me, sure!) or a side dish. It can be your lunch tomorrow or a side to your dinner tonight.
Finally, it has kale in it. It’s good for us. And sun-dried tomatoes. It’s red and green and kind of festive, so it’s perfect for the holiday season and all those potlucks.
Everyone in this house loved it. The salad has crumbly cheese and roasted pepitas too, so the flavor is just over the top. You can add as much or as little dressing as you’d like. And the Nordstrom version also has corn and poblanos, which I left out her because they felt slightly summery to me. If you’re feeling it, I suggest throwing in a ⅓ cup of sweet corn, because the sweetness really complements everything.
Yes yes yes!
I’m sharing this today because I know in this crazy season, we all need something incredible to take to a gathering. Bring this dish if you’re looking for something different to share, something that everyone would love. Something that can be made ahead of time and something that can be made in a big batch for a group.
Promise it’s a hit every time.
Cilantro Lime Tortellini Salad
- 1 pound cheese tortellini, cooked
- 1 jar sun dried tomatoes, drained and chopped
- 3 cups baby kale. coarsely chopped
- 1/4 cup crumbled cotija, (or feta!) cheese
- 3 tablespoons roasted and salted pepitas
- 2 tablespoons fresh cilantro
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 1/4 cup fresh cilantro
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch crushed red pepper flakes
- 1/3 cup extra virgin olive oil
Boil the cheese tortellini according to the package instructions. Once drained, toss the tortellini with the sun dried tomatoes and kale. Drizzle on a few tablespoons of the vinaigrette and toss.
Add in the cheese and pepitas. Drizzle more dressing if desired. Toss in some fresh cilantro. Taste and season with more salt and pepper if needed. Serve.
This is amazing served warm or cold. I prefer it cold and it's even better after it sits for a few hours!
In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
Totally making it for lunch today.