Tortellini Pasta Salad
A hearty and colorful tortellini pasta salad with fresh vegetables, basil, and a tangy dressing, perfect for picnics and gatherings.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Main Salad
- 12 oz cheese tortellini fresh or frozen, cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup yellow bell pepper chopped
- 1/4 cup red onion thinly sliced
- 1/4 cup black olives sliced
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/4 cup fresh basil leaves chopped
Instructions
- Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare vegetables: halve the cherry tomatoes, slice cucumber, chop bell pepper, and thinly slice red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and black pepper to make the dressing.
- In a large mixing bowl, combine cooled tortellini, vegetables, olives, and basil. Pour dressing over the top.
- Toss everything together until evenly coated. Chill for at least 30 minutes before serving.
Notes
Add mozzarella pearls or grilled chicken for extra protein. This salad is great as a main dish or side.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 10gFat: 15gSaturated Fat: 3gCholesterol: 40mgSodium: 480mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 40mgCalcium: 80mgIron: 2mg
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