Ultimate Picnic Salad

Posted: May 20

Time: 20 minutes

Yield: 6 servings

recipe image

When the weather is just right, being outside at all times of the day is a must—meal times included! The Ultimate Picnic Salad is the perfect go-to when you want to whip something up quickly and not miss a minute of the glorious sunshine. With every bite, you'll enjoy some cheesy tortelloni, a mix of crunchy fresh greens, juicy ​​tomatoes, bitter artichokes, and salty parmesan cheese. It's all tossed together in a sweet and savory dressing that will make your day even brighter! Grab your favorite ice-cold summery drink and a quilt and enjoy the Ultimate Picnic Salad!


For the dressing: • 1/4 cup white wine vinegar • 1 tablespoon granulated sugar • 1/2 teaspoon dried dill • 1/2 teaspoon garlic powder • 1 teaspoon kosher salt, plus more to taste • ground black pepper, to taste • 1/4 cup olive oil • 1/4 cup neutral oil (like vegetable or grapeseed) For the salad: • 1 (18-ounce) package of cheese tortelloni, refrigerated • 2 cups baby spinach • basil leaves, optional, to taste, roughly chopped • 1 (14-ounce) can of quartered artichokes, roughly chopped • 1 pint of cherry tomatoes, sliced in half • 3/4 cup parmesan cheese, shredded


Step 1

Whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and ground pepper.

Step 2

Whisk in the olive oil and neutral oil until thoroughly combined.

Step 3

Refrigerate until ready to use.

Step 4

In a large pot, bring well-salted water to a boil.

Step 5

Boil the tortelloni until al dente, according to the package instructions.

Step 6

Drain the pasta and run cool water over it until it is cool enough to handle.

Step 7

In a large bowl, add the pasta, dressing, baby spinach, basil, artichokes, tomatoes, and parmesan cheese. Stir to combine.

Step 8

Serve at room temperature or cold.

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