Cilantro Lime Tortellini Salad 

This Cilantro Lime Tortellini Salad is a burst of bright, fresh flavors and delightful textures—cheese tortellini meets zesty lime dressing, with crunchy pepitas, savory sun‑dried tomatoes, and creamy feta or cotija cheese. Tossed with baby kale and a vibrant cilantro‑lime vinaigrette, this salad plays beautifully as a make‑ahead main, side, or party dish. Whether served cold or at room temperature, it’s irresistibly refreshing and deeply satisfying—perfect for potlucks, lunches, or entertaining. 

Ingredients

• 1 pound cheese tortellini, cooked
  
  

• 1 jar sun‑dried tomatoes, drained and chopped
  
  

• 3 cups baby kale, coarsely chopped
  
  

• ¼ cup crumbled cotija (or feta) cheese
  
  

• 3 tablespoons roasted and salted pepitas
  
  

• 2 tablespoons fresh cilantro, chopped
  
  

Cilantro Lime Vinaigrette:

• 3 tablespoons fresh lime juice
  
  

• 1½ tablespoons honey
  
  

• ¼ cup fresh cilantro, chopped
  
  

• 2 garlic cloves, minced or pressed
  
  

• ¼ teaspoon salt
  
  

• ¼ teaspoon black pepper
  
  

• Pinch of crushed red pepper flakes
  
  

• ⅓ cup extra‑virgin olive oil
  
  

Directions

1. Boil the tortellini according to package instructions, drain, and transfer to a large bowl.
   
   

2. Add the sun‑dried tomatoes and baby kale to the bowl. Drizzle a bit of the vinaigrette and toss to combine.
   
   

3. Stir in the crumbled cheese, pepitas, and fresh cilantro.
   
   

4. Drizzle with more vinaigrette to taste. Season with additional salt and pepper if needed.
   
   

5. Serve warm or chill slightly before serving—for even better flavor, let it rest for a few hours.
   
   

Nutrients (approximate, serves 2–4)

• Calories: 400 per serving
  
  

• Protein: 12 g
  
  

• Fat: 18 g
  
  

• Carbohydrates: 45 g
  
  

• Fiber: 2 g
  
  

• Sodium: moderate (depends on cheese and sun‑dried tomatoes)