Tomato and chorizo tortellini salad

A little corner of happiness in the heart of Place LaSalle

There was in the heart of downtown Place LaSalle in Baie-Comeau, a stone's throw from the Manoir du Café (which I have already told you about at length in this recipe: Vegan soft chocolate and rosemary cookies), a small delicatessen, Antipasto. It offered wonderful fine cheeses, terrines, baguettes, and everything you needed for a perfect Friday 5 to 7.

It was a warm place, with shelves full of artisanal products. The atmosphere was always friendly, and one could easily spend a good time chatting with Lise or with the other customers who came to shop there. There were also several salads to take away, including this tomato tortellini salad.

Lise, the charming owner, also ran a small counter selling sandwiches (the olive ciabattas, yum!) and salads. She had a knack for creating simple, yet incredibly tasty dishes. I lived in a tiny loft downtown with my Martin after returning from university, and I also worked on or near Place LaSalle downtown for several years.

So I would regularly stop and get a quick bite to eat at Antipasto. It was often a moment of comfort, where I could exchange a few words with Lise and then go and enjoy my dinner by the river, at the Parc des Pionniers.

I have since left the North Shore, and the little grocery store has unfortunately closed its doors, but one of the advantages of a small town is that it is easy to trace things and revive those precious memories!

I was recently asked if I had a good pasta salad to share, and I immediately remembered Lise’s tortellini salad. This salad was one of my favorites: a perfect blend of Mediterranean flavors, with basil, sun-dried tomatoes, and of course, tender tortellini. Through the magic of social media, I found her again, and she happily shared her recipe with me. It’s a recipe that truly represents the spirit of Antipasto: simple, generous, and full of flavor.

Lise's recipe for tomato and chorizo tortellini salad

So here is, for everyone's enjoyment, the delicious Antipasto tortellini salad. A perfect recipe to bring to your holiday potluck dinners, or to enhance your weeknight dinners before the holidays! This salad is not only easy to prepare, but it also keeps very well in the refrigerator, making it a practical choice for busy days. Don't hesitate to share it, this recipe will delight nostalgics and will certainly conquer new initiates!

Imagine a big bowl filled with tortellini, colorful vegetables, and a fragrant vinaigrette, which brings a perfectly balanced touch of acidity. It’s exactly what you need to impress your guests or simply treat yourself. Each bite may remind you of those little moments spent thanks to Antipasto, enjoying good food and good company. So, prepare this salad for your loved ones, and let the magic happen!

And if you feel like customizing the recipe, feel free to do so! You can add ingredients like artichoke hearts, grilled peppers, or even a few pieces of feta for an even more indulgent touch. Tortellini salad is a great base to let your culinary creativity run wild. And that’s the spirit of Antipasto: celebrating good food, with generosity and without pretension.

Some notes on the ingredients

Tortellini

The recipe calls for cheese tortellini, however I'm sure it would be just as good with meat tortellini or even Italian sausage. Remember to salt your cooking water well for optimal taste.

Chorizo sausage

I use a mild sausage since not all children are fans of spicy dishes. My favorite chorizo is the one without nitrite of President's Choice. Its smoky taste goes perfectly with the other flavors of this salad.

Sun-dried tomatoes in oil

It's best to use sun-dried tomatoes preserved in oil because they have a richer flavor. I also like to add a little of the oil from the tomatoes to the dressing for extra flavor.

French shallot

The French shallot can be substituted with red onion or green onion, depending on your taste. Each option brings a slight variation in flavor that works very well with this salad.

Pine nuts

Don't forget to toast the pine nuts, it completely changes the taste and brings a more intense and pleasant flavor. I buy pine nuts in bulk and store them in the freezer to prevent them from going rancid.

Vinaigrette

I have modified the original vinaigrette recipe a bit. Feel free to adjust it to your taste before adding it to the salad. Feel free to taste and adjust the seasoning to suit your taste.