fruit tortellini salad #SundaySupper

June 29, 2014

Fruit Tortellini Salad is a fantastic sweet and savory pasta salad with cheese tortellini, fresh pineapple, oranges and homemade poppyseed dressing – perfect for your next picnic!

Do you ever come across a recipe or meal at a party or restaurant that just sticks in your head and you can’t shake it until you have the chance to go home and try to recreate it for yourself? No? Maybe it’s just me.

I am constantly making notes in my phone when I come across new and unusual combinations when we’re out and about. Either that or I take quick pics on my iPhone so that I can try to commit to memory the flavors and experience of a certain dish.

This happens to me a lot, if you can’t tell.

Well, there is a restaurant in our city that serves the most incredible cheese tortellini and fruit pasta salad. The first time I ordered it, I was surprised by the combination of cheese tortellini, pineapple and mandarin oranges because on paper, this seems like an incredibly odd combination. But let me tell you, the mild and tender cheese tortellini paired with the tangy citrus and sweet pineapple, all drizzled in a fresh homemade poppyseed dressing is an unbeatable pairing. The super thinly sliced red onion add another savory element to the entire dish that just rounds out the salad and keeps it from becoming too sweet.

I love this salad. I’ve even topped it with grilled chicken strips for an even heartier meal. Serve it as a side dish or a main course, but either way, you’re in for a treat! Also, the fact that it’s not a mayo based pasta salad makes it perfect for a picnic. Make it ahead of time, because the longer it sits, the more the flavors meld together. It’s incredibly simple to make, even the dressing, which is just a quick buzz in the blender away from being finished.

Honestly, this salad is amazing!

Fruit Tortellini Salad Recipe

Yield: 4-6 servings

Ingredients

1/4 cup cider vinegar

1/4 cup rice vinegar

1/3 cup diced Vidalia onion

3/4 cup canola oil

1/2 cup sugar

1 tablespoon poppyseeds

1 lb cheese tortellini, cooked and chilled

1 1/2 cups pineapple

1 1/4 cups orange segments

1/2 red onion, thinly sliced

Directions

Blend cider vinegar, rice vinegar, Vidalia onion, oil and sugar in the blender until smooth. Stir in poppseeds and set aside. Toss remaining ingredients in a large bowl. Drizzle 1/2 cup of the dressing over the salad and toss to coat.

Chill and serve!

Notes:

Remaining dressing can be stored in the fridge for up to 1 week.

Recipe inspired by Grumpy's in Toledo

June 29th, 2014

Print Recipe

If you’re planning a picnic and looking for more inspiration, take a look at all of these amazing picnic recipes from our Sunday Supper table!

Beverages

Orange Blossom Iced Tea by girlichef
Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
Buffalo Chicken Spring Rolls by Daily Dish Recipes
Peppadew Dip by Confessions of a Culinary Diva
Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

Asparagus and Cheddar Quiche by Mess Makes Food
London Broil with Caramelized Red Onions by Crazy Foodie Stunts
Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

Mushroom and Gruyere Cheesecake by Peaceful Cooking
Scotch Eggs by Small Wallet, Big Appetite

Salads

Caprese Pasta Salad by La Bella Vita Cucina
Farro & Walnut Salad by Foxes Love Lemons
Fruit Tortellini Salad by Jelly Toast
Gluten Free Potato Salad by Gluten Free Crumbley
Japanese Noodle Salad by Noshing With The Nolands
Kale and Quinoa Tabbouli by Healthy. Delicious.
Layered Chicken Salad by Nosh My Way
Lightened Up Macaroni Salad by Peanut Butter and Peppers
Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
Old Fashioned Potato Salad by Life Tastes Good
Orzo Salad with Kale Pesto by Cooking Chat
Pizza Pasta Salad by Curious Cuisiniere
Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
Tomato Bean Salad by Family Foodie
Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
Vegetable Salad by Magnolia Days
Veggie Pasta Salad by Pescetarian Journal
Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

Pan Bagnat by A Kitchen Hoor’s Adventures
Panino con la Salamella by Manu’s Menu
Roast Beef Wraps by Cookin’ Mimi

Sweets

Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
Cherry Chip Blossom Cupcakes by NinjaBaking.com
Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
Chocolate Chunk Brownies by What Smells So Good?
Chocolate Syrup Brownies by That Skinny Chick Can Bake
Chocolate Zucchini Cake by Killer Bunnies, Inc
Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
Flag Cake by Pies and Plots
Peanut Butter Frosted Brownies by Feed Me, Seymour
Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
S’mores Crumb Bars by The Redhead Baker
Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz

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