Rule #145: Lunch should be both delicious and beautiful.
There’s nothing like opening the fridge in the middle of a busy day, tummy rumbling, to see a beautiful, hearty salad just waiting to be devoured. This Tortellini and Antipasto Salad with Italian Vinaigrette is the perfect easy, healthy lunch that can be made ahead of time and scarfed down whenever the time comes. The homemade Italian Vinaigrette is oh-so-simple and can be made with ingredients you probably already have on hand!
I love the Italian Vinaigrette for its zippy and light flavors. It pairs so perfectly with the hearty salad ingredients. It’s like a little Italian party in a bowl!
This recipe makes 5 very good-sized servings all coming in at 360 calories each with 22g of fat, 23g net carbs, and 14g of protein.
I keep ours all ready for the taking in these Pyrex dishes. I think the glass containers make the salad stay fresh a little longer. This salad will stay fresh in the fridge for about 5 days, but honestly, our leftovers don’t last that long!
Jon Boy said, “Babe. You can make this salad ANY time.” He sometimes will heat up a Mediterranean Turkey Burger and eat that along with this recipe. Gotta love it when the hubs actually asks for a salad to be repeated for lunches! That has to be a first in our house.
Tortellini and Antipasto Salad with Italian Vinaigrette
For the Salad
1 9-oz. package cheese tortellini
5 oz. baby arugula, baby spinach, or other mixed greens
1 cup cherry tomatoes, chopped
3 tbs. red onion, diced
4 oz. mozzarella cheese, chopped
¼ lb. salami, cut into slices
Handful of marinated artichokes
For the Italian Vinaigrette
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tbs. Dijon mustard
1 tsp. Italian seasoning
Pinch white sugar
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
Cook the tortellini according to package directions, drain, then rinse. Arrange arugula on the bottom of a large serving bowl. Arrange remaining salad ingredients on top.
Combine all ingredients for the Italian vinaigrette in a mason jar or other dish with a tight lid. Shake until well combined.
Drizzle dressing all over salad and toss to combine.
Salad will stay fresh for up to 5 days, covered, in the refrigerator.
Other Possible Additions
Sliced olives (black or pimiento stuffed)
Chopped red bell pepper