Description
A vibrant pasta salad featuring tender tortellini, spicy-sweet hot honey dressing, and a mix of fresh vegetables and fruits. The perfect balance of sweet, tangy, and savory notes with a halal-friendly twist.
Ingredients
12 oz tortellini
1 cup cherry tomatoes, halved
1 cup baby spinach
1/2 cup halal prosciutto slices (optional, see notes)
1 red bell pepper, sliced
1/2 cup corn kernels
1/2 cup red onion, finely chopped
3 tbsp hot honey
3 tbsp olive oil
2 tbsp apple cider vinegar (non-alcoholic)
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp dried crushed red pepper flakes
Salt and pepper to taste
Instructions
Cook tortellini according to package instructions, then drain and cool.
In a large bowl, combine cooled tortellini, cherry tomatoes, spinach, red bell pepper, corn, and red onion.
In a separate bowl, whisk together hot honey, olive oil, apple cider vinegar, Dijon mustard, garlic, red pepper flakes, salt, and pepper.
Pour dressing over pasta salad and toss to coat evenly.
Chill for 10-15 minutes before serving.
Notes
Substitute halal prosciutto with crispy fried mushrooms or northern cornbread croutons for a vegan option.
To make hot honey: mix 1 cup honey with 1/2 tsp crushed red pepper flakes and let sit for honey to thicken.
Dress salad just before serving, as fruits can make pasta soggy if prepared too far in advance.