Tortellini Panzanella Salad with Balsamic Honey Vinaigrette
Cheese-filled tortellini and toasty french bread cubes star in this INSANELY-loaded tortellini panzanella salad! Drizzle it all with a balsamic vinaigrette and you've just found your favorite salad.
Ingredients
Salad
- 2 cups French bread, cut into 2-in cubes
- 8 oz cheese-filled tortellini pasta, cooked according to package instructions
- 2 medium tomatoes, cut into 2-in cubes
- 2 cups chopped romaine lettuce
- 1 medium sweet pepper, diced
- 1 small red onion, thinly sliced
- 1/2 cup shredded Parmesan cheese
- 3 tablespoons minced fresh basil
Balsamic Honey Vinaigrette
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Salad
- Preheat oven to 400F. Lay bread cubes in a single layer on a baking sheet. Toast bread at 400F 8-10 minutes until golden and dried-through. Cool completely.
- In a large serving bowl, combine tortellini pasta, tomatoes, lettuce, sweet pepper, onion, Parmesan, basil, and cooled bread cubes.
Balsamic Honey Vinaigrette
- In a small bowl, whisk balsamic vinegar, honey, mustard, and Italian seasoning. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
- Toss vinaigrette into panzanella salad until coated. Serve immediately and enjoy!