Name: Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: Cheese Tortellini: 20 ounces Sun-Dried Tomatoes: 1/2 cup, chopped Artichoke Hearts: 1 can (14 oz), quartered Cherry Tomatoes: 1 cup, halved Black Olives: 1/2 cup, sliced Red Onion: 1/4 cup, diced Cucumber: 1/2 cup, diced Feta Cheese: 1/2 cup, crumbled Fresh Basil: 1/4 cup, chopped Extra Virgin Olive Oil: 1/4 cup Red Wine Vinegar: 2 tablespoons Dijon Mustard: 1 teaspoon Garlic Clove: 1, minced Salt and Pepper: to taste

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If you’re searching for a bright, crowd-pleasing dish bursting with flavor and perfect for any occasion, look no further than Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes. This vibrant salad combines tender cheese tortellini, tangy sun-dried tomatoes, savory artichoke hearts, crisp vegetables, and fresh herbs, all tossed in a zesty homemade dressing. In just about 20 minutes, you’ll have a delicious salad that’s excellent for potlucks, picnics, or even a hearty lunch at home. It’s one of those can’t-stop-eating-it recipes you’ll be excited to share!

Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with simple but show-stopping ingredients, each playing a starring role in delivering taste and texture. Every addition adds color, crunch, tang, or richness to make this Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes truly unforgettable.

Cheese tortellini (20 ounces, fresh or refrigerated): These pillowy pasta pockets bring creamy, cheesy goodness and satisfying bite to every forkful.
Sun-dried tomatoes (1/2 cup, packed in oil, drained & chopped): Intensely flavorful and pleasantly chewy, they bring a tart, sweet punch that makes this salad sing.
Artichoke hearts (1 14-ounce can, drained & quartered): These provide tender, briny bites that pair beautifully with the robust flavors.
Cherry tomatoes (1 cup, halved): Fresh and juicy, they add a pop of color and a burst of sweetness.
Black olives (1/2 cup, sliced): For a salty, earthy touch that ties everything together.
Red onion (1/4 cup, diced): Adds a crisp texture and mild sharpness.
Cucumber (1/2 cup, diced): Offers cool crunch and a refreshing lift.
Feta cheese (1/2 cup, crumbled): Salty, creamy, and tangy, it melts perfectly amid the other bold flavors.
Fresh basil (1/4 cup, chopped): Brings an aromatic freshness that makes this salad sing of summer.
Extra virgin olive oil (1/4 cup): The base of a luscious dressing that coats every ingredient with Mediterranean richness.
Red wine vinegar (2 tablespoons): Adds zing and brightness, balancing the richness of the cheese and oil.
Dijon mustard (1 teaspoon): A little sharpness goes a long way in deepening the flavor of the vinaigrette.
Garlic (1 clove, minced): Infuses the dressing with aromatic depth and a savory kick.
Salt and freshly ground black pepper (to taste): Rounds out the flavors and ensures perfect seasoning.

How to Make Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes

Step 1: Cook the Tortellini

Bring a large pot of salted water to a gentle boil. Add the fresh cheese tortellini and cook according to package instructions until just al dente, usually about 4 to 5 minutes. Drain immediately and rinse under cold water to cool the pasta completely. Rinsing stops the cooking process and keeps the tortellini plump and perfect for your salad.

Step 2: Prep the Veggies and Add-Ins

While the tortellini cooks (or cools), chop your sun-dried tomatoes, artichoke hearts, cherry tomatoes, red onion, cucumber, and fresh basil. Keeping the pieces bite-sized makes every forkful a balanced medley of flavors. If you’re a fan of extra briny olives, feel free to toss in a few more!

Step 3: Make the Dressing

In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper until smooth and emulsified. This zingy, aromatic dressing will soak into the salad and bring all the flavors together beautifully.

Step 4: Combine Everything

In a large salad bowl, add the cooled tortellini, chopped sun-dried tomatoes, quartered artichoke hearts, halved cherry tomatoes, sliced olives, diced red onion, diced cucumber, crumbled feta, and chopped basil. Pour the homemade dressing over the top and toss gently so you don’t crush the delicate pasta or veggies.

Step 5: Chill and Serve

Let your Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes rest for at least 15 minutes in the refrigerator before serving, if possible. Chilling helps the flavors meld, and you’ll get that addictive, refreshing taste in every bite. If you’re feeling extra, crumble a little more feta and scatter fresh basil on top just before serving!

How to Serve Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes

Garnishes

This salad loves a little extra flourish! For a pop of color and finishing touch, garnish with more fresh chopped basil, a sprinkle of feta cheese, or even toasted pine nuts. A quick grind of black pepper right before serving will make your Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes look and taste amazing.

Side Dishes

If you want to make your meal complete, pair this salad with crusty focaccia, grilled chicken, or even a platter of roasted vegetables. Its versatile flavors also complement grilled salmon or a refreshing glass of chilled white wine. It works beautifully as a main dish or as a star side at summer barbecues.

Creative Ways to Present

For potlucks, pack the salad in a pretty glass bowl to showcase all the colorful layers. Or scoop servings into individual jars for a portable, picnic-friendly option. You could also serve Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes atop a bed of leafy greens, or use it to fill halved bell peppers for a playful, edible “bowl.”

Make Ahead and Storage

Storing Leftovers

Your leftovers will keep like a charm! Store any remaining Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes in an airtight container in the refrigerator. The flavors will continue to deepen, often making it taste even better the next day. Just give it a gentle toss before serving to redistribute the dressing.

Freezing

This particular salad isn’t ideal for freezing, as the tortellini and fresh vegetables can change texture after thawing. For best flavor and quality, enjoy your Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes within a couple of days of making it.

Reheating

This dish is at its best served chilled or at cool room temperature, so there’s no need to reheat. If it’s been in the fridge, simply let it sit out for a few minutes before serving, and add a drizzle of olive oil or a squeeze of lemon to refresh the flavors if needed.

FAQs

Can I use frozen tortellini instead of fresh?

Absolutely! Just cook the frozen tortellini according to package directions, being careful not to overcook. Once drained and cooled, proceed with the recipe for a delicious Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes.

What can I add for extra protein?

If you’d like to make this salad a main dish with even more staying power, try adding grilled chicken, slices of salami, or chickpeas. All of these additions play nicely with the bold Mediterranean flavors in this pasta salad.

Is there a dairy-free version?

You can skip the feta cheese or swap it out for a dairy-free version if needed. There are some fantastic plant-based feta options available, so everyone can enjoy Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes.

Can I make this dish gluten-free?

Just grab your favorite gluten-free cheese tortellini, which are widely available in many grocery stores. The rest of the ingredients are naturally gluten-free, so it’s an easy swap!

How far in advance can I prepare this salad?

This salad is ideal for making a few hours in advance or even the night before. Give it a gentle toss before serving, and consider adding a little extra vinaigrette if it seems dry after chilling, as the tortellini may soak up some of the dressing.

Final Thoughts

I can’t wait for you to dig into the vibrant flavors and satisfying bites of Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes. Whether you’re making it for a sunny gathering or simply treating yourself, this salad is sure to become a regular favorite at your table. Enjoy every delicious moment!

Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe

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4.5 from 19 reviews

Author: admin
Total Time: 20 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A delightful Tortellini Pasta Salad recipe featuring cheese tortellini, sun-dried tomatoes, artichoke hearts, and a medley of fresh ingredients tossed in a flavorful dressing. Perfect for a quick meal, picnic, or potluck.

Ingredients

Cheese Tortellini:

20 ounces

Sun-Dried Tomatoes:

1/2 cup, chopped

Artichoke Hearts:

1 can (14 oz), quartered

Cherry Tomatoes:

1 cup, halved

Black Olives:

1/2 cup, sliced

Red Onion:

1/4 cup, diced

Cucumber:

1/2 cup, diced

Feta Cheese:

1/2 cup, crumbled

Fresh Basil:

1/4 cup, chopped

Extra Virgin Olive Oil:

1/4 cup

Red Wine Vinegar:

2 tablespoons

Dijon Mustard:

1 teaspoon

Garlic Clove:

1, minced

Salt and Pepper:

to taste

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Instructions

Cook Tortellini: Boil tortellini until al dente, then rinse under cold water to cool.
Combine Ingredients: In a large bowl, mix tortellini, sun-dried tomatoes, artichoke hearts, cherry tomatoes, olives, red onion, cucumber, basil, and feta cheese.
Make Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
Toss Salad: Pour dressing over the salad and gently toss to coat.
Serve: Enjoy immediately or refrigerate for up to 2 days.