Spinach-Tomato-Tortellini Salad

Spinach-Tomato-Tortellini Salad

Spinach-Tomato-Tortellini Salad

Spinach and tomatoes began their existence in Polish kitchen only at the end of XIX century. Nowadays, it is hard to imagine that our ancestors thought that they are unhealthy and poisonous. It is hard to imagine that the history of tomato soup is so young ;)  At least Polish tomato soup which, believe me, differs from Italian one. Let us leave, however, soup aside.

The combination of tomatoes, tortellini and fresh spinach sounds Italian, does it? That is why I call this salad Italian style although I do not remember from where I have taken the recipe. Well, actually, in original recipe there was some kind of plain pasta like ‘penne rigate’ not ‘tortellini’. I modified it since tortellini with cheese filling gives the salad some vibe. I mix, as well, both, sun-dried and fresh tomatoes unlike the original recipe. Without tortellini the salad tastes good, too but then add some Parmesan cheese.

It is nothing special but a quick and comfortable dish for a summer party or dinner, maybe lunch or supper.


Spinach-Tomato-Tortellini Salad

Ingredients:

1 bunch of fresh spinach (you can mix with arugula leaves too)
250 g sweet grape tomatoes halved
1 small jar of sun-dried tomatoes in olive oil (drained) cut in small pieces (perfect are sun-dried tomatoes filled with anchovies)
250g tortellini with cheese filling (cooked)
2-4 Tablespoons of capers
1-2 Tbsp green pesto
fresh basil leaves
salt
black pepper
extra virgin olive oil (amount to your liking, keep in mind that the tomatoes are oily already)
lemon juice or white wine vinegar
*black olives or roasted pine nuts – optional

Preparation:

  1. Cook tortellini, drain and cool down
  2. Mix carefully tortellini with green pesto, sun-dried tomatoes, capers, salt, black pepper, olive oil and lemon juice (you can add more capers instead of lemon juice; just taste while mixing
  3. Arrange the spinach leaves on the big plate or shallow bowl, add tortellini, halved grape tomatoes (I don’t like them whole since it could be difficult to eat them) and sprinkle with fresh basil leaves, add a bit more black pepper
  4. Mix just before serving otherwise the spinach leaves will lose their crispness and good looks