Everyone needs a signature dish.
Something that’s easy and effortless, and an overall crowd pleaser. Ideally, it can be made ahead of time too, and doesn’t require a strict recipe.
This dish is exactly that.
It’s my summertime specialty which is so simple (and tasty!) you’ll make it over and over again.
How to Do it:
The tortellini can be made 2-3 days in advance which is a great time-saving bonus. After cooking and draining, lightly coat in olive oil to prevent sticking and refrigerate until ready to use.
Also: if you double the amount of tortellini, save half for dinner to serve with a quick tomato sauce (recipe in my cookbook).
See? Easy.
Then, if you’re in the mood, prep the rest of the salad.
Now, not all veg is meant to be prepped ahead (but you already know that). Tomatoes will get really soggy and chopped green herbs will turn an ominous shade of black (not parsley though- it’s a super herb!).
Here, diced bell peppers and thinly shaved cucumbers hold up just fine, about 1 day in advance. I like to use my mandolin to slice the cucumbers paper thin.
Store the vegetables in separate containers with a damp paper towel over the top to preserve freshness.
When ready to serve, toss everything together with white balsamic vinaigrette and LOTS of fresh herbs, including mint, basil and dill.
I’m using white balsamic so that the tortellini doesn’t turn brown. If you have regular balsamic, that’s okay too. It won’t be that brown.
Remember, this salad is flexible so add more dressing, salt and pepper, and even black olives to suit your taste.
But do yourself a favor: only add the feta at the very end, so it doesn’t disappear into a cloudy mess when you toss the salad a hundred times.
You know what I’m talking about.
Giveaway {Now Closed 8/4/16}
Congratulations Kathleen Wood! You are the lucky winner! Check your email for details…
And one more thing!
If you like the pretty plates and bowls I’m using in the pictures above, Q Squared NYC is giving away a 12 piece collection of your choice!
One lucky winner will receive:
4 x Dinner Plates (10.5″ diameter x 1.25″ height)
4 x Salad Plates (8″ diameter x 1″ height)
4 x Cereal Bowls (6.5″ diameter x 2.75″ height)
{Click here for all collections}
{Click here for the Palazzo collection- this is what I used}
To Enter
Comment below and tell me your favorite summertime signature dish (bonus points if you mention your favorite Q Squared NYC Collection, too!). Contest is open to US residents and will end on 8/3/16.
To shop now: use code CLEVERCARROT20 for 20% off everything online. It’s currently active from now until Labor Day.
Good luck to all!
*This post was sponsored by Q Squared NYC. All opinions are my own. Thanks for your continued support!
Printgreek tortellini salad
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 4-6 as a side dish
Ingredients
- 22 oz package of fresh cheese tortellini
- olive oil, for drizzling
- 1 pint cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1 small cucumber, very thinly sliced (use a mandolin if you have one)
- handful of fresh dill, basil & mint
- small block of feta
Dressing
- White Balsamic Vinaigrette
- ¼ cup white balsamic vinegar
- ¾ cup olive oil
- generous pinch of salt & pepper, to taste
* You will have extra vinaigrette leftover. Store in the fridge and use for salads during the week. Make up to 1 week in advance.
** The tortellini can be cooked 2-3 days in advance; coat lightly with olive oil to prevent sticking and refrigerate until ready to use. The bell pepper and cucumber can be prepped one day in advance; store in an air-tight container with a damp paper towel over the top to preserve freshness. The tomatoes and herbs are best chopped fresh.
Instructions
- Cook the tortellini according to the package instructions. Drain and run under cold water to remove any extra starch. Transfer to a large bowl. Coat lightly with olive oil to prevent sticking. Chill before using.
- Meanwhile, make the vinaigrette. Add the balsamic vinegar and olive oil to an empty jam jar. Season generously with salt and pepper. Screw the lid on tight, and give it a shake. Set aside.
- Right before serving, combine the tortellini, tomatoes, peppers, cucumbers into a large serving bowl.
- Thinly slice the dill, basil, and mint and add to the bowl.
- Drizzle some of the vinaigrette over the top, season with salt and pepper, and toss well.
- Crumble some of the feta over the salad.
- Serve at room temperature.
Comments
Mary Pisarkiewicz says
Oh this is so yummy! One of my favorite dishes!
Susan Sturgess says
My signature summer dish is a corn and bean salad. I use sweet white corn kernels, black beans, halved grape tomatoes, diced avocado, diced yellow pepper, a little minced red onion, some chopped fresh cilantro, minced garlic and a little salt and pepper. The key is the dressing and my favorite is a “Roasted Yellow Bell and Serrano Pepper” dressing from Cindy’s Kitchen. It’s always a hit at picnics and BBQs. And for a casual elegant summer meal I think my bean salad would look PERFECT in the QSquared Diamond Square dishes!
Krista says
My favorite summertime dish is grilled chicken marinated with lemon and basil with potato salad and grilled corn.
Your tortellini salad looks delicious!
Maureen says
Chopped Fresh garden tomatoes soaked for hours in olive oil…..tossed over pasta. Sprinkled with basil. Summer in a bowl! Thanks for the beautiful giveaway!
Michelle says
in the summer we have a lot of salads and soups. favorite salads like caprese, potato salad, arugula salads and cold soups like vichyssoise and salmorejo
my favorite set of QSquared is Fountainebleau
Mary Brook Miller says
My favorite summertime dish is a garden vegetable galette. Easy to make and so delicious with any seasonal veggies. LOVE the Palazzo and Medina collections!
anne zeikel says
Any salad….feta salad, tomato mozzarella salad, three bean & corn salad, panzzanella salad….. I could go on and on and on. :)
Elizabeth says
My favorite go-to in the summer time is a simple salad of fresh grilled corn with split cherry tomatoes and smallish chunks of parmesan bound together with some greek yogurt topped with fresh ground pepper and sea salt. Yum!
And that Bella Donna set at QSquared is motto delicious!
Elizabeth says
(molto* delicioso* though apparently auto-correct didn’t like my Italianate enthusiasm…)
Stacey DT says
GASP!! The Knoll Gardens set is to die for! Gorgeous. This summer’s go-to staple dish has been a curried quinoa salad with crisp apples, shredded carrots, and dried cranberries. Cold, crunchy, and delicious!
Rebecca Y says
Any baked good that involves fresh berries! Especially breakfast bars :) My favorite Q Squared NYC Collection is diamond white. So simple and perfect!
Sabine says
I love to grill meats, chicken and shrimp, corn, peppers, onions, asparagus, squash, just about any summer seasonal veggies and I always make extra so that I can use the leftovers, especially grilled chicken, and veggies tossed with a light vinaigrette served with crunchy bread as a cool salad to beat the Texas heat.
Corinne says
My favorite recipe is OLD SCHOOL TOMATO SALAD! Especially this time of year.
Kathleen Wood says
Summer means fresh fruits and vegetables in salads. Our current favorite is Fajita salad using grilled fresh bell peppers, Walla Walla sweet onions, sweet corn and large shrimp seasoned with Mexican herbs and spices over greens with sliced avocado and tomatoes. So satisfying! My favorite dish pattern is Heritage, so lovely.
Kasey Clark says
In the summer, I could literally eat a chickpea kale salad every day!
Lori Edmonds says
My favorite is a simple but yummy sautéed squash right out of the garden!
Michelle J. says
I love to make grilled pizza!
carol johnson says
It’s macaroni salad for me, the way my grandma used to make it.
Annette says
My favorite summertime dish is Chunky Chicken Salad I make with grilled chicken.
Diana Cote says
In the summer my favorite thing are salads but also really enjoy grilled veggie kebabs and a new favorite that I’ve started trying is grilled fruit kebabs. Pineapple is amazing grilled!
My favorite set is the DIAMOND SQUARE 12PC MELAMINE DINNERWARE SET, it’s so simple and gorgeous yet modern. I love it!
Wendi says
Homemade pizza topped with grilled fresh zucchini and tomato from the garden. Ahh, the joy of summer eating-
The Knoll Gardens Collection is divine~
Amy Gibby says
I love the Red Talavarian and diamond square sets!!!
My fav signature dish is broiled asparagus and zucchini slices. I cover them with olive oil, sprinkle with pepper and garlic salt, then broil. The last few minutes of broiling I add shredded cheese on top of the zucchini slices. My kids LOVE it!!!
Brenda Haines says
Cucumber, tomato and avocado salad with feta cheese and a squeeze of lemon. So simple, but SO good!!
Judith says
bruschetta with peaches