How to Make 30-Minute Tortellini Salad | Julia at Home 

Omg I love watching your videos Julia. You are so down to earth!

As soon as you finished with the garlic I kept hollering, "PINE NUTS PINE NUTS PINE NUTS!!!" at the screen L😆L

Julia, I just made this salad for a big graduation party and it was a big hit! I used a package of refrigerated tortellini from Sam’s Club which weighs 48 ounces. That’s 3 times the recipe calls for, so I tripled all the other ingredients approximately. The only differences are that I used red onion and not shallots (but approximately the amount that would equal the shallot amount by volume), and I used Spring Mix salad mix from the store for the greens, because you can’t find just arugula around here. And maybe not quite as much olive oil it called for. Delicious!! Thanks!! ❤

I’ve been making cold pasta salads all summer. This one’s up next! Thanks! Made this. Didn’t have pine nuts, so I used toasted walnuts chopped. Delicious!

Looks amazing and came right at the perfect time for me! Family reunion in two weeks and will be bringing this salad for sure!! Thankyou ATK! 👋🇨🇦

I enjoy this you tube channel. Seeing Julia happy at home, so enjoyable. Looking lovely too. Can't wait to make this, looks yummy. Graduation party this weekend.

It's too bad there's not two-way audio on these videos. If there were, Julia would have heard us all yelling "Pine nuts! PINE NUTS!! PINE NUTS!!!" at our monitors. I've been told that air fryers do a good job of toasting pignoli while minimizing our chances of scorching them. (ATK episode idea: testing & rating different methods for toasting nuts) But that was a great tip about slicing cherry tomatoes/olives/grapes between two same-size flat lids. Why the heck didn't I think of that?

Love that old restaurant tomato/round object trick. Been doin it for years!🤪

This salad is amazing! I only can’t find arugula anywhere, so I use that spring salad mix with greens and spinach. :)

A "like" for the 'Lid to cut cherry tomatoes' method!!

Would sliced whole black olives go great for and add in? More color & taste!

"If you're going to do basil, do BASIL!" I certainly agree!

Thanks, Juli,a for this delicious recipe. I have made it twice now. The first time with the arugula; today I did not have that but I had a ton of fresh basil from my garden. OMG - so yummy!

This recipe is a keeper, there is absolutely nothing in this that didn’t make my mouth water. I can’t wait to use it this summer. Thanks!

Thank you, thank you, thank you. This looks delicious. Can't wait to make it and better ...eat it.

What!!! That 2 lid trick is genius!

Delicious salad, even my husband who doesn't eat basil, loved it!

I'm going out of my mind watching these great recipes!!! AAUUGGHH!!!

I love your cooking. Delicious food always. Your recipes never failed . Your work is trustworthy I am your fan since 2004. Thank you ❤🎉😊

Thank you! I was looking for something to wow a gathering of girlfriends, but without spending a lot of time in the kitchen or heating up my home (we're in the middle of a Central Plains heat wave). This, along with some prosciutto-wrapped cantaloupe as a starter, will be perfect!

Love your recipe, this salad is a great summer salad.

That is a salad to make before summer ends !!!

ATK,,, HELLO,,,,JULIA THIS REALLLY LOOKS GOOD, I should try this Thanks 🇺🇸🇺🇸🇺🇸🇺🇸

Looks delicious!

Salad looks delicious! I toast my nuts on a tray in my toaster oven. I set the timer several times to keep me from burning them.

Love the recipe, Julia! I’ll try it this weekend…

This is a great salad. Thanks. Sr

WOW. OMG. Looks really good.

Morning ATK Thanks for the recipe.. Salutations from California 😋

Looks delicious

Yummy

😋 Love it Thank you

Looks so good. 🙂🇨🇦

Wonderful, looks delicious 🥰

@3:38 WHAT!!!?? You have just changed my life. Thank you! :)

This looks great! looking forward to trying it in our kitchen.

What knife is that? That’s not the knife linked in the description.

Awesome. Would love some links to those salt and pepper mills and which salt you are using in it.

The tip to cut tomatoes between two lids, is worth the price of admission !!!😜 BTW PINE NUTS

😋yummy

What is the name of the knives you use? Love your shows.

Niceeee!!!!!!

Pine Nuts!

Looks delicious 🤩🤩🤩🤩🤩

Salad looks yu

Going to buy Costco tortellini salad and zhuzh it up with some of the things used here... Pretty sure that's closer to a half cup of pine nuts...

I burn pine nuts most times. Lol.

Pine nuts!

I kept saying PINE-NUTS!, but you didn’t hear me🤣

Pine nut!

PINE NUTS!

💙💙💙💙💙💙💙💙💙

Would you please show us how to make hot and sour soup?

No EVOO and vinegar?

Love the plastic lids to cut the cherry tomatoes!

Could y'all do a video on which store bought dried torellini is best? To date, I haven't found any that's worth buying.

I would like to see you cook some of food on regular stoves and cooktops without precise temps calibrated.

Pine nuts!! I shouted a few times... to no avail

Loved it. Making it. Girl stop putting pine nuts in your stuff. They don’t want t be toasted just burned 😊😉

I know it's a summer salad but this screams sun-dried tomato for me. Constant stirring over medium heat means you never leave the pine nuts and they toast evenly

Love this, but need to find gluten free option for tortollini...

Pine nuts for best supporting actor

Try a Japanese Clever! That's all you need! Julia try putting the strainer in the pot then drain your pasta!

"Pinenuts!"😂 As a reminder. So true. Reminds me of in Alaska, whilst on a road trip, somebody is to randomly shout out "Watch for moose!" As a reminder for the driver and everybody else in the vehicle. I literally shouted "Pinenuts!" Before you drained the pasta.

Anyone else shouting "pine nuts!" at the screen?

Hello. I love your videos but by mistake my finger touched the dislike symbol. I just wanted you to know so you don’t feel bad when you see a dislike! Great recipe!!! I will surely try it.

Lamb

I'm so puzzled by this recipe. There's a similar one on the actual ATK show where Keith makes it using regular pasta along with cubes of mozzarella. He says that you can't add the basil OR the arugula until the last minute, as the basil turns black and the arugula wilts in the dressing. Julia has you add the basil ahead of time (so does she have special non-blackening basil?) and then toss with the arugula just before serving. That would be fine if the salad were to be served on the spot, but both recipes are specifically labeled as being for a picnic. So how are you supposed to do that? As I say in my own cookbook, "I just re-watched an 'America’s Test Kitchen' episode on pasta salad, and they have you put in baby arugula! For an item they specifically described as something nice to take on a picnic! And they also have you put in a whole cup of chopped basil, saying that basil tends to bruise and darken after it’s been chopped and so it should be prepped at the last minute, with it and the arugula being added right before serving. So I guess you’re supposed to bring along your cutting board and knife to the picnic, along with your bag of baby greens, and then chop the basil and toss the salad just as everyone is starting to help themselves, and what are you supposed to do with the leftovers? You’d have to pick out all the slimy bits of green. I’m flummoxed." See respectfoodroles.com/product/feeding-the-masses/ and go to the chapter on "Sturdy, Savory Salads that Can Safely Sit on the Serving Table" for my version, "Special Italian Pasta Salad." I give full credit to ATK's version but make it much more usable for a picnic or other remote event.

Another low sodium recipe from America's Test Kitchen geared for people with high blood pressure and fluid retention issues.

I had the urge to call you as you minced the shsllot,"Hey,pine nuts!". And again b4 you drained the pasta. Whew.

Looks bland

What the heck@ no dressing? 😮

Yummy

*PINE NUTS!*

Great summer salad recipe. ...Would it be beneficial to toast the pine nuts LAST, when the salad is nearly together, to avoid over-toasting? Just a thought.

Love it !👏❤