This cilantro lime tortellini salad is a game changer.
This tortellini salad has quickly become my go-to. It’s bright, fresh and layered with textures — chewy cheese tortellini, crisp baby kale, crunchy pepitas, tangy sun-dried tomatoes and salty crumbled cheese. Whether you serve it warm or cold, the cilantro-lime vinaigrette pulls everything together.
I first tasted this at the Nordstrom grab-and-go counter and came home determined to recreate it. It wasn’t even in the cafe proper — just the E Bar — but the flavor stuck with me. I tweaked it a bit, and now it’s a staple for lunches, potlucks and easy weeknight sides.
We still enjoy a good mall day, and it’s funny how small discoveries — like a salad from a grab-and-go counter — can turn into recipe obsessions. My kids know the routine: we shop, we snack, and sometimes I bribe them with a cookie from the same counter. In this case, the bribe led to a recipe inspiration that stuck.
I love it so much.
Lacy raved about this salad first, and when I tried it I understood why. The combination of tender tortellini and bright, herbaceous vinaigrette is addictive. It’s not often we use cheese tortellini at home, but this salad has me making it regularly now.
Why you’ll love it
First, it’s simply delicious — bright, tangy and satisfying with a nice crunch. Second, it shines when served cold, which makes it perfect for make-ahead lunches, picnics or potlucks. Third, it works as a main for a light meal or as a flavorful side dish. Finally, the salad includes kale and cilantro so it feels fresh and wholesome while still being indulgent thanks to the cheese and pepitas.
Everyone in my family enjoyed this — the cotija or feta adds a salty crumble and the roasted pepitas bring crunch. You can adjust the amount of vinaigrette to taste. The Nordstrom version includes corn and poblano peppers, which I skipped because they felt more summery, but a splash of sweet corn (about 1/3 cup) would be a great addition if you like a little sweetness to balance the tang.
It’s reliable, travel-friendly and crowd-pleasing — ideal for holiday gatherings or any time you need an easy dish to share.
If you’re looking for something different to bring to a gathering, this is it. It can be made ahead, scaled up for a crowd, and tastes even better after it sits for a few hours. It’s a reliably delicious option every time.
Cilantro Lime Tortellini Salad
Cilantro Lime Tortellini Salad
Pin Recipe
Leave a Review »
Ingredients
- 1 pound cheese tortellini, cooked
- 1 jar sun dried tomatoes, drained and chopped
- 3 cups baby kale, coarsely chopped
- 1/4 cup crumbled cotija (or feta)
- 3 tablespoons roasted salted pepitas
- 2 tablespoons fresh cilantro, chopped
cilantro lime vinaigrette
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons honey
- 1/4 cup fresh cilantro
- 2 garlic cloves, minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch crushed red pepper flakes
- 1/3 cup extra virgin olive oil
Instructions
-
Boil cheese tortellini according to package directions. Drain and transfer to a large bowl. Add the chopped sun-dried tomatoes and coarsely chopped baby kale. Toss with a few tablespoons of the vinaigrette to start.
-
Stir in the crumbled cotija (or feta) and roasted pepitas. Add more dressing to taste, then fold in the fresh cilantro. Season with additional salt and pepper if needed. Serve warm or cold.
-
This salad is excellent chilled and improves after resting for a few hours — great for making ahead.
cilantro lime vinaigrette
-
In a blender or food processor, combine lime juice, honey, cilantro, minced garlic, salt, black pepper, crushed red pepper flakes and olive oil. Blend until smooth, though a few small pieces of cilantro may remain. Store leftovers in a sealed container in the refrigerator for several days.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the facebook page.
I appreciate you so much!
Totally making it for lunch today.