-
Prep time
20 minutes
-
Cook time
15 minutes
-
Serves
4 to 6 servings
Author Notes
This bright summer salad is great for a satisfying lunch or dinner, and can be made ahead or packed up to go. I thinly slice zucchini using a mandolin (although a knife works fine here too), then marinate it with roasted garlic, olive oil, and lots of lemon. The roasted garlic helps to add depth and a little sweetness to the marinade, but because it is an extra step that requires a bit of time, you can swap it for freshly grated garlic if you want.
This is meant to be eaten as a colder salad, but I do enjoy it warm as well so do what you prefer.
Tips & Tricks
• To toast the pine nuts, heat them in a small skillet over medium heat. Cook, stirring frequently, until the pine nuts are golden brown and fragrant, 4 to 5 minutes.
• For extra flavor, add a squeeze of fresh lemon juice and more basil and pine nuts just before serving.
• Consider using different types of tortellini (spinach tortellini would be great here) or swapping out zucchini for yellow summer squash.
• To make ahead, prepare the zucchini marinade and cook the tortellini up to a day in advance. Assemble the salad just before serving. The salad can also be assembled ahead and stored in the fridge for up to 3 to 4 days.
• To save time, roast the garlic ahead of time of use grated garlic instead. If you use grated, only use 1 clove.
—Nea Arentzen
Continue After Advertisement
Watch This Recipe
Tortellini Salad with Zucchini & Roasted Garlic
Ingredients
-
1
head of garlic
-
2
zucchini, thinly sliced
-
5 1/2 tablespoons
extra-virgin olive oil, divided
-
Zest from 1 whole lemon (about 2 tablespoons)
-
4 tablespoons
lemon juice (whole lemon)
-
2 teaspoons
Diamond kosher crystal salt plus more to taste
-
Freshly ground black pepper
-
500 grams
cheese tortellini
-
2/3 cup
grated Parmesan
-
1/3 cup
basil, chopped
-
1/4 cup
toasted pine nuts
Directions
-
Preheat the oven to 350ºF/180ºC. Cut the top off the garlic bulb and place it on a small sheet of tin foil. Drizzle ½ tablespoon of the olive oil over and sprinkle with a little salt. Roast for 40 to 60 minutes (see tip).
-
In a large bowl or serving bowl, squeeze in 3 to 4 roasted garlic cloves (depending on how garlicky you want it) and mash it with the back of a fork or spoon. Add the remaining 5 tablespoons olive oil, lemon zest and juice, salt, and a generous amount of black pepper. Add the zucchini and toss to coat all the pieces in marinade; let it marinate until it’s released its juices and has softened, about 15 minutes.
-
Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain and let it cool slightly.
-
Add the tortellini to the bowl with the marinade and marinated zucchini. Add the parmesan, basil, and pine nuts and toss until everything is evenly coated in the marinade/dressing. Season to taste with more salt and pepper.
-
Garnish with more chopped basil, Parmesan, and pine nuts if desired. Serve immediately or chill it in the fridge to enjoy later.
See what other Food52ers are saying.