Summer Tortellini with Sprouted Kitchen


We're spending these warm Summer weekends in the backyard, indulging in long lunches, cool drinks and good company. Our friends at Sprouted Kitchen have shared the perfect Summer salad recipe to take along to your next backyard lunch. It features tortellini and a bunch of other delicious ingredients that can be swapped based on preferences— don’t like tomatoes? Use bell pepper. Hate olives? Just skip them. Don’t do salami? Maybe try some marinated artichoke hearts instead. You get the idea. This one is ideal for making ahead of time and storing in the fridge until you and your guests are ready to eat. We recommend serving with some fresh seafood or another protein of your choice and enjoying with a refreshing glass of pét nat.




10 oz. of cheese tortellinis

Oregano vinaigrette
1/2 tsp. of dried oregano
red pepper flake to taste
1 tsp. of dijon mustard
3 Tbsp. of champagne vinegar (or white wine vinegar)
1 squeeze of lemon juice
1/2 tsp. of sea salt
1 tsp. of agave nectar or honey
1/3 cup of extra virgin olive oil

8 oz. of cherry tomatoes - halved
1/4 of a red onion - super thinly sliced
1/3 cup of Castelvetrano olives - pitted & torn
2 Persian cucumbers - seeded & diced
1/3 cup of pepperoncinis - drained
3 oz. of dry salami - cut into small cubes
1 cup of arugula - plus more as preferred
1 bundle of basil - well chopped
toasted pine nut for garnish

feta for garnish


Cook and cool the tortellini according to instructions. Drain and set side.

In a bowl, combine the oregano, pepper flakes, mustard, vinegar, salt, honey and mix to combine. While whisking, drizzle in the olive oil to get your vinaigrette. Taste for seasoning. Set aside.

Into a mixing bowl, combine the tomatoes, onion, olives, cucumbers, pepperoncini, salami and the cooled tortellini. Pour the vinaigrette over the top and toss to coat. Add the arugula and basil and toss again.

Garnish with some toasted pine nuts and feta cheese if using and enjoy. Salad will keep in the fridge for 3-5 days.