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Bye bye boring salads! Fun salads are in!
This peach tortellini and arugula salad is not just an obligatory side that you bring to a dinner party! It is a delicious and fun dish that will be a show-stopper for it's looks and taste! This spinach tortellini pasta and arugula tossed in a tangy vinaigrette and topped with toasted almonds, peaches, feta crumbles and crispy prosciutto "croutons".
We love to add fun and unexpected twists to our salads to make them more interesting!! This salad takes about 15 minutes to prep everything you need.
Not only is this salad delicious to prep for weekday lunches, it is the perfect side salad to bring to a barbecue or patio party this spring or summer. If you choose to meal prep this salad, see the "Tips for Meal Prepping" below.
Peach Tortellini and Arugula Salad
What you'll need:
Direction Snapshot:
1. Make tortellini pasta (takes just 4 minutes to cook).
2. Make salad dressing.
3. Toast slivered almonds and broil prosciutto crisps.
4. Prep the rest of your toppings.
5. Assemble salad and enjoy.
How to make crispy prosciutto “croutons”...
These crispy prosciutto “croutons” are about to change the salad game. We call them “croutons” because they are the closest thing on this salad to resemble the crunchiness of croutons. They add the perfect amount of saltiness to the salad that plays well with the sweetness of the peaches.
Here’s all you need to do…
1. Set your oven to broil and line a baking sheet with parchment paper.
2. Lays the prosciutto pieces in a single layer on the pan.
3. Broil for 4-6 minutes until they start to crinkle. Carefully monitor them because the think prosciutto slices can burn easily.
4. Let them cool and break the crisps over the salad for topping!
Best types of pasta for salad topping
Tortellini or Ravioli - Ravioli fillings will add extra flavor to the pasta. They are a larger pasta
Orzo - smaller rice-like pasta
Rotini - a curly pasta that can add visual interest to any salad.
What are good substitutes for peaches?
Apricots: They have a tougher texture and a bit sweeter taste. They will taste delicious on this salad but because the other toppings are more dry, the peaches add a nice texture and juiciness to the salad.
Nectarines: They are most similar to a peach in flavor but are slightly less juicy.
Tips for meal prepping this salad
Toss the pasta in a little bit of the vinaigrette immediately after cooking so that the pasta pieces don’t stick together. Store in an airtight container. These are our favorite glass snap-lid containers.
Do not add salad dressing to arugula if you are not planning on eating day-of. The arugula will become soggy. So, if you are meal prepping for meals throughout the week, wait to assemble and add the dressing on the salad right before eating.
Cut and portion toppings for easy assembly each day! Separate each topping in a container to have easy access for assembling in a short amount of time!
Tip's for making better salads
Mix Flavors!! Savory, sweet and tangy component. Good savory salad toppings are crusted chicken or fish we also like croutons. For something sweet, we like to add dried or fresh fruits. Tanginess can come from salad dressings like vinaigrettes
Play with different textured salad toppings. Add in a fun pasta or grain, nuts or seeds. Different kinds of cheese can make salads unique. Mozzarella is mild and can easily blend into salad but using a strong cheese like feta can add an interesting flavor to the mix.
Find a lettuce that complements your salad toppings and dressing. The type of lettuce you use doesn't have to be boring and it can really make or brea
Here are some tips for how to use common salad greens:
Kale: A tougher lettuce that requires you to massage the dressing into the leaves to soften. It does have a more bitter taste but when paired with a tangy warm vinaigrette, it can help to counteract the bitterness. Dinosaur kale is a milder kale that has less of a bitter taste.
Romaine/Butter Lettuce/Spring mix: A great option for almost any salad. It doesn’t have a strong flavor, more of a “crunch” and is super hydrating. It goes great with caesar salads.
Arugula: It has a peppery taste that complements vinaigrettes really well. It is amazing in this salad and pairs well with fish or other meat dishes. Arugula can also be used for topping on pizza or in sandwiches.
Peach tortellini and arugula salad with crispy prosciutto
Description
Arugula tortellini salad is topped with all the flavors you crave in spring and summer, like peaches, salty prosciutto and tangy vinaigrettes!
Ingredients
9 oz spinach tortellini
10 oz arugula
4 peaches, pits removed and chopped
1/3 cup sliced almonds
8 slices of prosciutto
1/4 cup fetta crumbles
Homemade Vinaigrette:
1/3 cup olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
2 tsp dijon mustard
Salt and pepper season
Instructions
- In a pot over medium-high heat, add 4 quarts of water and bring to a boil. Add your pasta and cook according to the instructions (most tortellini pastas take just 2-3 minutes to cook).
- While pasta is cooking, mix together your vinaigrette. Start by whisking together white wine vinegar, lemon juice and mustard. While whisking, slowly pour in your olive oil. This will help to emulsify the vinaigrette so that there isn’t a separation.
- Once tortellini is cooked, strain and toss in a little bit of the vinaigrette so that the pasta does not stick together.
- Next, turn the oven on broil and line a baking sheet with parchment paper. Lay 8-10 slices of prosciutto on the pan and broil for 4-6 minutes until the prosciutto starts to crinkle and look a little browned. Remove from oven and let it cool for 5 minutes while you assemble the rest of the salad. Be careful not to burn the prosciutto. Watch the oven carefully during this part.
- In a skillet over medium heat, toast your almonds. You do not need to add any oil to the pan. The almonds will start to brown. Occasionally stir the almonds and remove once they are starting to become a bit fragrant and are turning light brown.
- Assemble salad. Start by tossing arugula in vinaigrette. Add pasta, peach slices, toasted almonds, crispy prosciutto, feta crumbles.
Notes
Tips for meal prepping this salad:
- Toss the pasta in a little bit of the vinaigrette immediately after cooking so that the pasta pieces don’t stick together. Store in an airtight container. These are our favorite glass snap-lid containers.
- Do not add salad dressing to arugula if you are not planning on eating day-of. The arugula will become soggy. So, if you are meal prepping for meals throughout the week, wait to assemble and add the dressing on the salad right before eating.
- Cut and portion toppings for easy assembly each day! Separate each topping in a container to have easy access for assembling in a short amount of time!
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